SARDINES “A BECCAFICU” SICILIAN STYLE

SARDINES “A BECCAFICU” SICILIAN STYLE

Today we prepare a fantastic Sicilian recipe revisited in two versions. We use these two excellent Italian products: the Orange of Ribera PDO and the Red Onion of Tropea PGI.

Card:
Difficulty: hard
Preparation time: 20 minutes
Cooking: 20 minutes
Preparation for: 4 people

Ingredients:
600 grams of fresh sardines
200 grams of bread crumbs
50 grams of raisin
50 grams of pine nuts
20 grams of chopped parsley
1 juice of lemon
1 clove of garlic
extra virgin olive oil
laurel
salt
1 egg
1 Orange of Ribera PDO
1 Red Onion of Tropea PGI

Preparation:
Clean the sardines, open them like a book and remove the central spine.
Pour into a bowl breadcrumbs, raisins (previously soaked in warm water), pine nuts, chopped parsley, a pinch of salt, a tablespoon of extra virgin olive oil, juice of lemon and one clove of garlic chopped.
Mix the ingredients well and spread the mixture over the sardines.
For the first version create a skewer, using a toothpick.
Cut the Red Onion of Tropea PGI into pieces large enough.
Roll the sardines, insert toothpicks and alternate a piece of bay leaf and a piece of Red Onion of Tropea PGI. Use two sardines for each toothpick.
Grease a baking dish with extra virgin olive oil, lay over the skewers of sardines and sprinkle the bread crumbs mixture.
Cook on the grill for 10 minutes at 180°C. Serve sardines still hot.
For the second version beat the egg in a small bowl and add a pinch of salt.
Cut the Orange of Ribera PDO in thin strips.
After distributing the flavored bread crumbs mixture on a sardine, add on some strip of orange, and cover with another sardine.
Now pass the sardines in the flour, then in the egg and finally in bread crumbs.
Bake in a greased pan with a drizzle of extra virgin olive oil for five minutes each side of the “sandwich” of sardines.
Serve sardines still hot.

Enjoy your meal and have fun!

SARDE ALLA ALDO 14