Sicilian Stuffed Sardine Rolls — Sarde a Beccafico Siciliane
Sicilian sardine roulades stuffed with toasted breadcrumbs, pine nuts, raisins, parsley, and orange zest, rolled tail-up like garden warblers and baked under bay leaves with a lemon-orange syrup glaze.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toast 120g breadcrumbs in a dry pan over medium heat 3 minutes, stirring until golden. Mix breadcrumbs with 40g toasted pine nuts, 40g drained raisins, 4 tbsp parsley, 4 chopped anchovies, 2 minced garlic cloves, orange and lemon zest, 4 tbsp olive oil, salt, and pepper until moist and crumbly.
Toast
Preheat oven to 200°C. Pat 440g butterflied sardines dry, lay skin-side down, sprinkle with salt. Place 1 to 2 tsp stuffing on the head end of each fillet.
Stuff
Roll each fillet from head toward tail, leaving the tail tip pointing upward. Lightly oil a baking dish and arrange rolls tail-up in a single tight layer, tucking bay leaves between every second roll.
Glaze
Whisk 120ml orange juice, 2 tbsp lemon juice, 2 tsp olive oil, and a pinch of salt. Pour evenly around the rolls, not over the tops.
Bake
Bake at 200°C for 15 minutes until sardines are opaque, breadcrumb tops are golden, and glaze reduces to syrup pooling around rolls. Rest in the dish 3 minutes.
Plate
Arrange rolls tail-up on warm plates, spoon citrus glaze over and around, and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.