Sarde a Beccafico

Method

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1. Rinse the butterflied sardines and pat them dry. Lay them skin down.

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2. Toast the breadcrumbs in the oil in a pan over medium heat 5 minutes, stirring, until golden. Tip into a bowl.

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3. Stir in the pine nuts, raisins, anchovies, parsley, orange zest, sugar, salt and pepper.

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4. Spread a spoonful of filling on each sardine and roll it from head to tail, skin outside.

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5. Pack the rolls upright and tightly into an oiled baking dish, sliding a bay leaf between each one.

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6. Spoon any remaining filling over the top, then the orange juice, oil and salt.

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7. Bake at 190C fan / 210C / gas 6 for 20 minutes, until the crumbs are crisp and the fish is opaque.

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8. Serve warm or at room temperature, never hot from the oven.

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Chef’s Tips

• Toast the crumbs first or the filling turns to paste.
• Pack them tight. They hold each other shut without sticks.
• Orange, not lemon. The dish is meant to be sweet-sour.

Pairing Suggestions

• A tomato and onion salad
• Grillo
• Bread

Storage & Reheating

Refrigerated for 2 days and good cold. Do not freeze.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.