Sardine Beccafico is an extremely popular dish of Italy, with variations in cooking and stuffing method. Butterflied sardines stuffed with breadcrumbs, dry fruits and parsely is an Italian dish. The plump stuffed fish with their tails sticking out are said to resemble the beccafico, a little migratory bird found in Italy who loves to eat fig ( fico ). This dish is named in homage to the beccafico bird.
A quick, thrifty and very tasty recipe, this sardines beccafico will really make a tasty and amazing main course to be presented at party. This will be an eye appealing dish.
Delicious Sardines enhanced with apricots, orange juice and fresh herbs will lead you on a journey through the flavours typical of Sicily, rich land, you can make at home. There are different versions of this dish, it can be served cold or hot as an entree or main dish. This is my version of cooking which combines some of my favourite ingredients, albeit very economical.
INGREDIENTS :
500 grams Sardines
1 cup breadcrumbs
1/2 cup dried apricots
1/2 cup raisins
1 tablespoons chopped garlic
2 tablespoons Olive oil
1/2 juice of Orange
1/2 juice of Lemon
1/2 cup vinegar
Salt
Pepper
Bay leaves
Chopped parsley
METHOD :
Clean the sardines well, remove head and backbones, dry it thoroughly and cut them like an open book. Marinate the sardines in water with vinegar for 1 - 2 hours.
In a pan, toast the breadcrumbs, taking care not to burnt them.
In a bowl, combine raisins, apricots, chopped garlic, breadcrumbs, lemon and orange juice, chopped parsley, salt and pepper to taste. Mix it well.
Stuff each sardine with this mixture and roll it like a roulade.
In a baking dish, place silver foil, arrange stuffed sardines on it, alternating with bay leaves for aroma, drizzle olive oil, little orange and lemon juice. Sprinkle breadcrumbs on top of it. Bake it at 180 degree C for 5 - 6 minutes.
NOTE: There is another version of sardine beccafico, where you roll up stuffed sardines, dipped into beaten egg, then in flour and fry in olive oil.
A quick, thrifty and very tasty recipe, this sardines beccafico will really make a tasty and amazing main course to be presented at party. This will be an eye appealing dish.
Delicious Sardines enhanced with apricots, orange juice and fresh herbs will lead you on a journey through the flavours typical of Sicily, rich land, you can make at home. There are different versions of this dish, it can be served cold or hot as an entree or main dish. This is my version of cooking which combines some of my favourite ingredients, albeit very economical.
INGREDIENTS :
500 grams Sardines
1 cup breadcrumbs
1/2 cup dried apricots
1/2 cup raisins
1 tablespoons chopped garlic
2 tablespoons Olive oil
1/2 juice of Orange
1/2 juice of Lemon
1/2 cup vinegar
Salt
Pepper
Bay leaves
Chopped parsley
METHOD :
Clean the sardines well, remove head and backbones, dry it thoroughly and cut them like an open book. Marinate the sardines in water with vinegar for 1 - 2 hours.
In a pan, toast the breadcrumbs, taking care not to burnt them.
In a bowl, combine raisins, apricots, chopped garlic, breadcrumbs, lemon and orange juice, chopped parsley, salt and pepper to taste. Mix it well.
Stuff each sardine with this mixture and roll it like a roulade.
In a baking dish, place silver foil, arrange stuffed sardines on it, alternating with bay leaves for aroma, drizzle olive oil, little orange and lemon juice. Sprinkle breadcrumbs on top of it. Bake it at 180 degree C for 5 - 6 minutes.
NOTE: There is another version of sardine beccafico, where you roll up stuffed sardines, dipped into beaten egg, then in flour and fry in olive oil.