Entree: Italy – Sicily – Sarde a Beccafico (Sicilian-style small sardines stuffed with a sweet-savory breadcrumb, pine nut, raisin, and herb filling, baked until tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 10 min

Total 45 min

Ingredients

- 24 small sardines, cleaned and butterflied, approx. 1 lb (450 g)
- 1/2 cup (60 g) fresh breadcrumbs
- 2 tbsp (20 g) pine nuts
- 2 tbsp (30 g) raisins, soaked in warm water for 10 minutes and drained
- 2 anchovy fillets, finely chopped (approx. 10 g)
- 2 cloves garlic, minced (approx. 6 g)
- 1 small shallot, finely chopped, about 2 tbsp (30 g)
- 3 tbsp (45 ml) extra-virgin olive oil, plus 1 tbsp (15 ml) for frying breadcrumbs
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 tbsp (8 g) chopped flat-leaf parsley
- Salt to taste
- Freshly ground black pepper to taste
- Lemon wedges for serving (optional)

Instructions

1. Preheat the oven to 375°F (190°C). Lightly oil a shallow baking dish or line it with parchment.
2. In a small skillet over medium heat, warm 1 tbsp (15 ml) olive oil. Add the pine nuts and toast until golden, about 2 minutes; remove and set aside.
3. In the same skillet add the shallot and garlic and sauté until soft and translucent, about 2–3 minutes. Add the breadcrumbs and 3 tbsp (45 ml) olive oil and cook, stirring, until the crumbs are golden and fragrant, about 3–4 minutes. Remove from heat.
4. Stir the chopped anchovies, toasted pine nuts, drained raisins, lemon zest, parsley, and lemon juice into the breadcrumb mixture. Season lightly with salt and pepper — anchovies are salty so taste before adding salt.
5. Pat the butterflied sardines dry with paper towels. Place a teaspoon of the filling onto the wider end of each sardine fillet and roll up tightly, tucking the tail under to secure. Arrange the rolls seam-side down in the prepared baking dish.
6. Drizzle the rolled sardines with a little extra-virgin olive oil and a light scattering of fresh breadcrumbs if desired. Bake in the preheated oven until the fish is cooked through and the filling is heated, 12–15 minutes.
7. Remove from the oven and let rest 2 minutes. Serve warm with lemon wedges and additional chopped parsley.