BECCAFICO SARDINES
(SARDE A BECCAFICO)
The Beccafico sardinens, are a typical Sicilian preparation and, as such, has been recognized and included in the list of P.A.T. (traditional Italian agri-food products).
The name of this dish derives from the “beccafichi” (small birds that feed, in fact, figs and fruit), which the noble palermitans of the past consumed and ate, after having stuffed them with their own entrails.
These birds were only found in hunting reserves, so they were not available to the people, who, for this reason, prepared a similar dish, replacing them with sardines, a product that was decidedly more within their reach.
For the filling we used crumbs, pine nuts and “passulina” (raisins).
Open the sardines on the side of the belly, remove the fins, the head and the central bone, leaving the two parts joined by the back, wash and dry them on the absorbent paper.
Just toast the breadcrumbs in a little oil, in which you will add, working with a wooden spatula, the minced garlic clove, parsley, pine nuts and raisins (soaked in warm water), grated cheese, salt, pepper, orange juice, vinegar and a half glass of olive oil.
When the mixture is well blended, spread it on the open sardine and cover it with another sardine, compressing it a little to each other.
Now pass the sardines in the flour and fry in plenty of hot oil, until they become just golden.
Serve hot, decorate the dish with slices of lemon, and accompany them with a good chardonnay or even better, with a Sicilian sparkling wine.
INGREDIENTS FOR 6 PERSONS
• 1 kg fresh sardines
• 200 gr. of breadcrumbs
• 1 garlic clove
• a spoon of sugar
• chopped parsley
• a handful of caciocavallo or parmesan cheese
• 80 gr. of pine nuts
• 80 gr. of raisins
• orange juice
• half glass of white wine vinegar
• half glass of olive oil
• salt and black pepper
• flour
• fry oil
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