Sarde a Beccafico

Rolled sardines with breadcrumbs, citrus, raisins and pine nuts.

• Serves: 4
• Preparation: 40 min
• Cooking: 20 min

Ingredients

• 800 g fresh sardines
• 150 g breadcrumbs
• 30 g raisins
• 30 g pine nuts
• 2 anchovy fillets
• Fresh parsley
• Orange zest and juice
• 1 tbsp honey
• Bay leaves
• Extra-virgin olive oil
• Salt and black pepper

Method

1. Clean and butterfly the sardines, leaving the two fillets attached.
2. Toast the breadcrumbs and mix them with pine nuts, raisins, parsley, citrus zest and a little oil.
3. Place filling on each sardine, roll from the head end toward the tail and arrange snugly in an oiled dish.
4. Separate the rolls with bay leaves and drizzle with an emulsion of orange juice, honey and olive oil.
5. Bake until the fish is just cooked and the topping is golden.

Food safety: Cook fish to at least 63°C, or until opaque and separating easily with a fork.