Sardines Beccafico Style
Sardines cooked Beccafico style, inspired by Sicilean flavours, stuffed with breadcrumbs, pine nuts, and herbs. A delicious seafood dish with a sweet and savory flavor profile.
Nutrition
Calories: 320cal
Carbohydrate: 16g
Protein: 22g
Fat: 20g
Cholesterol: – -mg
Sodium: 450mg
Difficulty Level: easy
20 min Prep
30 min Cook
50 min Total
4 Servings
Ingredients
- 8 fresh sardines, cleaned and butterflied
- 1 cup fresh breadcrumbs
- 1/4 cup pine nuts
- 1/4 cup raisins
- 2 tablespoons capers, rinsed
- 3 tablespoons olive oil
- 1 lemon, juiced
- 1/4 cup chopped fresh parsley
- 3 tablespoons grated Pecorino cheese
- Salt and pepper to taste
- Lemon wedges for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a small pan over medium heat, toast the pine nuts until golden brown, about 2-3 minutes. Stir constantly to prevent burning. Set aside to cool.
- In a medium bowl, combine the fresh breadcrumbs, toasted pine nuts, raisins, capers, 2 tablespoons of olive oil, lemon juice, parsley, and Pecorino cheese. Mix well to combine. Season gently with salt and pepper. Taste, and adjust seasoning if necessary.
- Lay the sardines open, skin side down, on a clean surface. Place approximately 1 tablespoon of the breadcrumb mixture onto the center of each sardine.
- Carefully roll up each sardine starting from the head end, enclosing the stuffing inside. Secure with a toothpick if needed.
- Lightly oil a baking dish with the remaining 1 tablespoon of olive oil. Arrange the stuffed sardines seam side down in the dish.
- Bake in the preheated oven for 20-25 minutes, or until the sardines are cooked through and the tops are lightly golden. Check occasionally to avoid overcooking.
- Remove from the oven and let rest for a few minutes before serving. Plate the sardines and garnish with additional parsley and lemon wedges.
