|
|
|
|
|
|
|
Woman's Hour Â鶹Éç Radio 4 |
|
|
|
Print This Page |
|
|
|
Sardines BeccaficoIngredientsServes 4 as a starter or light main course 12 sardines 1 orange, finely sliced 12 bay leaves extra virgin olive oil For the stuffing 1 onion, finely chopped 60ml (4 tbsp) olive oil 2 garlic cloves, minced 8 anchovy fillets in oil, soaked in milk for 15 minutes 55g (2 oz) raisons, soaked in hot water and drained 40g (1½ oz) pine nuts, toasted 37.5 ml (2½ tbsp) capers, rinsed of salt, vinegar or brine, &chopped 60g (2½ oz) white breadcrumbs juice and rind of 1 orange juice of ½ lemon a small bunch of flat-leaf parsley, chopped black pepper MethodScale the sardines and gut them. Cut the head off each one. Break the back bone at the head end and gently pull it out, taking the bones with it. Wash all the fish well and refrigerate until you're ready to stuff them.For the stuffing, sauté the onion in the olive oil until soft and translucent. Add the garlic and cook for another 1½ minutes. Drain the anchovies, chop them, and add them to the pan with all the other stuffing ingredients. Season with pepper - you don't need salt because of the capers and anchovies. Stuff each sardine, then roll it up, head to tail, and place it in an ovenproof dish big enough to hold all the fish snugly, with the tail sticking up. If you can't be bothered to do this, or you find it difficult, just lay the stuffed fish side-by-side in the dish. Halve the orange slices and put them and the bay leaves in between the fish. Pour a little extra virgin over everything and bake in an oven pre-heated to 180°C (350°F) Gas mark 4 for 20-25 minutes. The sardines are usually served at room temperature in Sicily, but I prefer them hot. Reproduced with the kind permission of Diana Henry from her book Crazy Water, Pickled Lemons, published by Mitchell Beazley 2002, ISBN 1-84000-501-7 Back to the recipe page |
| About the Â鶹Éç | Help | Terms of Use | Privacy & Cookies Policy |