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Sarde a beccafico are a typical dish of Sicilian cuisine, especially common in the Palermo area. The sardines are opened like a book, stuffed with a mixture of grated pecorino, eggs, garlic and parsley, and then closed again. They are then coated in breadcrumbs and fried in olive oil until golden. The result is a tasty and crunchy dish, perfect to enjoy as a main course.
Cut off the heads of the sardines, open them and remove the backbone so that each sardine becomes flat
Wash them and dry them with kitchen paper
Mix well the cheese, breadcrumbs, parsley and finely chopped garlic, salt and pepper; finally add one egg and stir again
Then take one sardine (opened) and spread some of the mixture on it and place another sardine on top (in other words, stuff two sardines with the mixture)
Brush the edges with some of the remaining egg, beaten separately, and continue like this until finished
Put the oil in a pan; when it is hot enough, add the prepared sardines, turning them several times
When cooking is complete, remove from the oil, place them on a serving platter, garnish with lemon wedges, sprinkle with oregano and serve hot
Pan
Bowl
Knife
Cutting board
Store in the refrigerator in an airtight container for up to 2 days.
This dish is typical of Sicilian cuisine
Italia, Sicilia
| Energy (kcal) | 91.29 |
| Carbohydrates (g) | 7.1 |
| of which sugars (g) | 1.34 |
| Fat (g) | 2.35 |
| of which saturates (g) | 0.51 |
| Protein (g) | 10.73 |
| Fibre (g) | 0.39 |
| Salt (g) | 0.09 |
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