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

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

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

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

Ingredients

Method

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