Sign in with Facebook

Join us on
RSS Feed Facebook Twitter



11 January 2017, 11:16
Rossella to be Honored at the NIAF 2017 NYC Gala
Read more...
 
15 November 2016, 07:46
The Cooking with Nonna Cookbook is now Available for Pre-Order
Read more...
 
5 November 2016, 06:38
Casting Call for all Nonne - Winter 2016
Read more...
 



Advertisement

The Cookbook

is Here!

Visit my Italy


Meet my Nonne!

 

Great Gifts in
La Bottega della Nonna

Aprons & Knives

HERE!!!!

Need Aprons

for the KIDS???

Please Visit my Nonne's Recipe Collections:

Pasta Recipe

Cookies Recipes


Find it!

Add to Favorites My Favorites Email this recipe Print this recipe
Sarde Beccafico

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!

recipe image
Created by cooking with nonna,
Average User Rating (out of 4)vote imagevote imagevote image / 4 1 Users Voted

Description

Sarde Beccafico... now that's Sicilian!

e-max.it: your social media marketing partner
Ingredients
  • 1 Lb - Fresh large sardines (Cleaned deboned and butterflied)
  • 2 Large Onions
  • 2 Cloves garlic
  • 1/2 Cup - Pignoli nuts (pine nuts)
  • 1/2 Cup - Currants
  • 1/2 Cup - Bread crumbs
  • 2 Tbs - Grated Parmigiano
  • Bay leaves
  • 1 Tbs - Fresh parsley
  • Cayenne pepper
  • EV Olive oil
  • Salt  
xxxx

Play the Video of this Recipe on NonnaTV!

Click HERE!

e-max.it: your social media marketing partner
Directions/Steps

Stuffing Preparation:

  • In a saute` pan add EV olive oil, chopped garlic and 1/4 of one of the onions finely chopped. Cook at medium flame.
  • Before the garlic begins to turn light gold add the pignoli nuts.
  • Let the pignoli toast for a minute and add the currants.
  • One minute later add the bread crumbs and let toast for a few minutes.
  • Add the cheese and mix well until it melts into all the ingredients.
  • Add salt and cayenne pepper to taste.
  • Add fresh parsley and remove the pan from the flame.

Sardines Preparation:

  • Spread a light coat of EV olive oil at the bottom of an oven pan.
  • Take each sardine and lay it on a board on its back.
  • Spread a tablespoon of the stuffing over the surface of the sardine.
  • Roll the sardine and place in an oven pan flanked by a slice of onion on each side. Separate each rolled sardine from the one next to it with a bay leaf.
  • Roll all the sardines in the same fashion.
  • Any excess stuffing spread it over the rolled sardines.
  • Bake for 20 minutes at 375F.

Buon Appetito!

The Cookbook

is HERE!!!

Pre-Order Now!!!

Advertisement

Nonna Romana wants

to give you a FREE set of

Cooking with Nonna Knives

for Holidays!

  Here is how you can get yours!!!

DETAILS HERE!

Get an Apron and some Nonna Knives!

Both are certified by Nonna!

The perfect Holiday gifts for all Foodies

and for your Outdoor Dining!!!

Click HERE!

e-max.it: your social media marketing partner
Additional Tips

Please Share with Family and Friends Using the Buttons Below! Grazie, Rossella!!!


 

e-max.it: your social media marketing partner
Reviews
Review by healey.carmen@gmail.com , Monday, 24 February 2014 vote imagevote imagevote image
I will sure try it .It looks delicsious
e-max.it: your social media marketing partner

Advertisement