To prepare sarde a beccafico as before make sure that your sardines are already cleaned (you will need 520 g of open sardines ). Then move on to prepare the filling; as a first step, rinse and then soak the raisins in cold water for about 10 minutes. Then pour a little oil into a frying pan, add the breadcrumbs and toast them for a couple of minutes over medium heat, stirring continuously.
Meanwhile, chop the parsley and coarsely chop the anchovies. In a bowl pour the breadcrumbs, drained and squeezed raisins, the pine nuts, anchovies, parsley, sugar, salt and pepper.
Mix everything together and set aside for a moment. Then grease an oven dish and go on to stuff the sardines. Arrange some of the filling on each sardine and roll it up starting from the head side, so that it forms a roll.
Arrange the sardines inside the baking dish as you go, neatly, so that they stand close together. Take the bay leaves and arrange them between each roll.
All that remains is for you to prepare the emulsion. Pour the orange juice and oil into a small bowl. Emulsify by whisking quickly with a fork, then spread over the sardines using a spoon. Bake in a static oven preheated to 200° for about 20-25 minutes. Then take out of the oven and serve.
Ingredients
Directions
To prepare sarde a beccafico as before make sure that your sardines are already cleaned (you will need 520 g of open sardines ). Then move on to prepare the filling; as a first step, rinse and then soak the raisins in cold water for about 10 minutes. Then pour a little oil into a frying pan, add the breadcrumbs and toast them for a couple of minutes over medium heat, stirring continuously.
Meanwhile, chop the parsley and coarsely chop the anchovies. In a bowl pour the breadcrumbs, drained and squeezed raisins, the pine nuts, anchovies, parsley, sugar, salt and pepper.
Mix everything together and set aside for a moment. Then grease an oven dish and go on to stuff the sardines. Arrange some of the filling on each sardine and roll it up starting from the head side, so that it forms a roll.
Arrange the sardines inside the baking dish as you go, neatly, so that they stand close together. Take the bay leaves and arrange them between each roll.
All that remains is for you to prepare the emulsion. Pour the orange juice and oil into a small bowl. Emulsify by whisking quickly with a fork, then spread over the sardines using a spoon. Bake in a static oven preheated to 200° for about 20-25 minutes. Then take out of the oven and serve.
