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Sarde Beccafico

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


Sarde Beccafico... now that's Sicilian! your social media marketing partner
  • 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  

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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!


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Review by , Monday, 24 February 2014 vote imagevote imagevote image
I will sure try it .It looks delicsious your social media marketing partner