Sarde a Beccafico

• 16 sardines, butterflied
• 100g coarse breadcrumbs
• 4 anchovy fillets, minced
• 30g pine nuts
• 30g raisins
• 3tablespoons flat-leaf Italian parsley, finely chopped
• 2tablespoons lemon juice
• 1tablespoon orange juice
• 4tablespoons extra-virgin olive oil
• 6 bay leaves
• 1teaspoon salt and pepper
• 20g Parmigiano (optional)

Steps

1. 1

   Preheat the oven

   Preheat the oven to 200°C.

2. 2

   Toast the breadcrumbs

   Heat half of the extra-virgin olive oil in a frying pan and toast the coarse breadcrumbs until golden brown. Be careful not to let them burn.

   5:00
3. 3

   Make the filling

   In a bowl, combine the toasted coarse breadcrumbs, minced anchovy fillets, pine nuts, raisins, finely chopped Italian parsley, Parmigiano (if using), and salt and pepper.

4. 4

   Roll the sardines

   Lay the butterflied sardines skin-side down, place a spoonful of filling on each one, and roll them up from the tail end toward the head end.

5. 5

   Arrange in the baking dish

   Arrange the rolls seam-side down in an oiled baking dish, tucking a bay leaf between each roll.

6. 6

   Drizzle with lemon juice and oil, then bake

   Combine the lemon juice and orange juice and drizzle over the rolls, then drizzle the remaining extra-virgin olive oil on top and bake in the oven until the surface is golden brown.

   15:00
7. 7

   Finish and serve

   Allow to cool slightly before serving. They are best enjoyed at room temperature or just slightly warm.