Fig-Pecker Sardines: Sarde a Beccatico

Name: Fig-Pecker Sardines: Sarde a Beccatico
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters bread crumbs; 1 Tbsps chili flakes, to taste; 6 fresh bay leaves; 1 kilograms fresh sardines; 4 lemons; 7 Tbsps extra-virgin olive oil; 1 bunches parsley, leaves finely chopped, plus extra as needed; 1 Tbsp pine nuts, lightly toasted; 1 Tbsp raisins, soaked and drained; 1 Tbsp salt, plus salt and pepper, as needed; 4 salt-packed anchovies; 3 Tbsps sugar

Fig-Pecker Sardines: Sarde a Beccatico

Fig-Pecker Sardines: Sarde a Beccatico might be just the main course you are searching for. This recipe makes 4 servings with 919 calories, 61g of protein, and 63g of fat each. This recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up bread crumbs, chili flakes, olive oil, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

Remove the heads of the sardines and pull out the backbones and entrails. Set the sardines aside. In a small saucepan, heat 2 tablespoons of the olive oil over medium heat.

Ingredients you will need

Olive Oil

Sardines

Equipment you will use

Sauce Pan

Add the bread crumbs. Fry until golden brown, about 3 minutes. Set aside.

Ingredients you will need

Breadcrumbs

In a large bowl, add 3 sliced lemons, 1 tablespoon sugar, 1 teaspoon salt, 3 tablespoons extra-virgin olive oil, 1/2 tablespoon chili flakes and 2 tablespoons chopped parsley.

Ingredients you will need

Extra Virgin Olive Oil

Red Pepper Flakes

Parsley

Lemon

Sugar

Salt

Equipment you will use

Bowl

Combine well and set aside for 1 hour.

Finely chop the anchovies, pine nuts, and raisins. In a medium-sized mixing bowl, combine 3/4 of the bread crumbs, anchovies, pine nuts, raisins, parsley, and salt and pepper, to taste. Using a wooden spoon, toss until well-blended. Use this filling to stuff each sardine, using your palms to gently fold each fish closed. Secure with toothpicks.

Ingredients you will need

Salt And Pepper

Breadcrumbs

Anchovies

Pine Nuts

Parsley

Raisins

Sardines

Fish

Equipment you will use

Wooden Spoon

Mixing Bowl

Toothpicks

Roll each sardine into a ball, starting at the tail end. Gently lay the sardines side by side in a baking dish, keeping them close so that they retain their shape.

Ingredients you will need

Sardines

Roll

Equipment you will use

Baking Pan

Sprinkle with salt. Scatter 6 bay leaves throughout the dish.

Ingredients you will need

Bay Leaves

Salt

Sprinkle the remaining bread crumbs over the sardines.

Ingredients you will need

Breadcrumbs

Sardines

Preheat oven to 350 degrees F

Equipment you will use

Oven

Combine the juice of remaining lemon and 2 tablespoons sugar.

Ingredients you will need

Juice

Lemon

Sugar

Drizzle the sugared juice over the sardines.

Ingredients you will need

Sardines

Juice

Drizzle the remaining 1 tablespoon of olive oil over the dish and bake until the sardines are cooked, about 30 minutes.

Ingredients you will need

Olive Oil

Sardines

Equipment you will use

Oven

Serve sardines with the lemon salad and sprinkle with chopped parsley.

Ingredients you will need

Sardines

Parsley

Lemon

Equipment

Ingredients

Servings:

118milliliters

bread crumbs 1Tbsps

chili flakes, to taste 6

fresh bay leaves 1kilograms

fresh sardines 4

lemons 7Tbsps

extra-virgin olive oil 1bunches

parsley, leaves finely chopped, plus extra as needed 1Tbsp

pine nuts, lightly toasted 1Tbsp

raisins, soaked and drained 1Tbsp

salt, plus salt and pepper, as needed 4

salt-packed anchovies 3Tbsps

sugar

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Esperto Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 10 dollars per bottle.