
Fried stuffed sardines

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There is a really famous Italian dish from Sicilia that I love, called sardine al beccafico, which is sardines split open and stuffed with broad crumbs, olive oil and tomato, then rolled up and baked for 5 or 6 minutes. Tho story is that the little rolls with their tails sticking out look like the bcccafico, a small, greedy bird who loves to cat figs, and so is considered to be a great judge of good food. I really wanted to have this dish on the menu, but it isn't easy to serve in a way that is right for the restaurant. l knew l would have to take out all the small bones it is very important for a London restaurant to clean fish. So we came up with this way of filleting the fish and then wrapping the fillets around little balls of stuffing, made of broad crumbs, herbs, olive oil and Parmesan. I have to confess, though and whisper this that it breaks one of the fundamental rules of Italian cooking: never put cheese and fish together.
ingredients
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serves: 4
8 small vine-ripened tomatoes (blanched, skinned, cut into quarters and deseeded)
10 tablespoons Giorgio's vinaigrette
12 small (or 8 large) sardines
20 black olives (pitted and halved)
2 tablespoons olive oil
3 handfuls of arugula
small bunch of chives, cut into batons
salt and pepper
For the stuffing:
2 slices of soft white bread (crusts cut off a little milk)
1 handful of basil
1 handful of flat-leaf parsley
1 tablespoon extra virgin olive oil
2 tablespoons breadcrumbs
3 tablespoons freshly grated Parmesan
1 clove garlic chopped
Servings Per Recipe: 4
Amount per Serving
Calories: 491
- Total Fat: 38.7 g
- Saturated Fat: 6.8 g
- Trans Fat: 0 g
- Cholesterol: 55.4 mg
- Sodium: 553.9 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 3.8 g
- Sugars: 8.4 g
- Protein: 16.1 g
preparation

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