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How to make the sarde a beccafico: Soak the raisins in warm water, then squeeze out the excess water. Brown 4 tbs.
of breadcrumbs in 1 tbs. oil, and mix all the ingredients except the laurel to get a smooth stuffing.
Remove the split open heads, bone the sardines and pat dry. Spread them open on a table and fill with stuffing.
Fold them lengthwise and place on a baking dish . Drizzle with breadcrumbs, olive oil, add the laurel and cook
the sarde a beccafico
in the oven at 450ºF for 15 min.
Recipe courtesy of The Italian Trade Commission.
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