Fremantle sardine fillets stuffed with pancetta, capers and burghul with salsa verde

Name: Fremantle sardine fillets stuffed with pancetta, capers and burghul with salsa verde
Cuisine: Australia
Ingredients: 30 ml strained lemon juice; ¼ teaspoon chilli powder; 36 slices pancetta; olive oil; 18 sardine fillets; 50 g burghul; 25 ml strained lemon juice; 2 tablespoons flat-leaf parsley; 6 teaspoons Roasted Garlic Aïoli; 1 red bird’s-eye chilli, minced; 3 slices pancetta, finely chopped; 2 teaspoons extra-virgin olive oil; 3 cloves garlic, minced; 50 g Parmigiano-Reggiano, grated; 50 g fresh sourdough breadcrumbs; ½ teaspoon sea salt; ½ teaspoon freshly ground black pepper; 100 ml extra-virgin olive oil; zest of ½ lemon, minced; 25 g stale bread, crumbed; 25 g small capers, rinsed; 2 anchovy fillets, chopped; 1 teaspoon minced garlic; 1 tablespoon rinsed small capers; 1 firmly packed cup flat-leaf parsley,

Preparation info

Difficulty
Medium

Appears in

Spice

By Christine Manfield

Published 1999

About

These gorgeous parcels of rich flavours are reminiscent of the Mediterranean. The fresh sardines and anchovies being fished and processed in Western Australia are plentiful and readily available all year round. You could just as easily use pilchards or herrings in place of the sardine fillets.

Ingredients

18 sardine fillets
36 slices pancetta
olive oil
2

Oceania
Australian
Australia
Main course
Mediterranean

Method

To make the salsa verde, soak breadcrumbs and lemon zest in half the olive oil for 10 minutes. Blend breadcrumb mixture and remaining ingredients to a paste in a food processor, dripping in the remaining oil as you go.
To make the stuffing, soak burghul in lemon juice with garlic for 15 minutes. Heat olive oil in a frying pan and fry pancetta and chilli until c