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.
Add the bread crumbs. Fry until golden brown, about 3 minutes. Set aside.
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.
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.
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.
Sprinkle with salt. Scatter 6 bay leaves throughout the dish.
Sprinkle the remaining bread crumbs over the sardines.
Preheat oven to 350 degrees F
Combine the juice of remaining lemon and 2 tablespoons sugar.
Drizzle the sugared juice over the sardines.
Drizzle the remaining 1 tablespoon of olive oil over the dish and bake until the sardines are cooked, about 30 minutes.
Serve sardines with the lemon salad and sprinkle with chopped parsley.
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.
Esperto Pinot Grigio
Brilliant straw color with reflections of gold. Crisp and clean with delicate nose of orange flower and wild rose with apricot, white peach and orange peel. Crisp, dry and well structured with golden apple and citrus.Wonderfully versatile. Excellent as an apertif and the perfect complement to light appetizers, salads, grilled chicken and fresh seafood. Enjoy well chilled.