SARDE A BECCAFICO (Stuffed sardines with juice of lemon and orange)
From the book "Sicilian Food", by Mary Taylor Simeti, Editor Grub Street
Serves 6
24 fresh sardines
125 g dried breadcrumbs
6 tablespoons olive oil (extra virgin)
35 g pine nuts
50 g currants (from Málaga, they are the best!), plumped in hot water for 5 minutes
2 tablespoons minced parsley
8 anchovy fillets
1 teaspoon extra virgin olive oil
25 bay - laurel leaves
juice of 1 lemon
juice of 1 orange
1 tablespoon sugar
The sardines must be cleaned and prepared in what Sicilians call the linguetta fashion.
Cut off the heads and the fins (but not the tail), remove the scales, slit the belly, and remove the guts. Then, holding the fish, belly upward, between the palms of your hands, run your thumb along the backbone so that the fish opens like a book, the two halves remaining joined along the dorsal ridge. Remove the backbone, breaking it off just before you get to the tail.
To prepare the filling, brown the breadcrumbs in 2 tablespoons of oil in a heavy frying pan over a low flame, stirring constantly. Remove from the fire, and add the pine nuts, currant and parsley. Dissolve the anchovies in 1 tablespoon of oil over the steam, and add the to the breadcrumbs. Mix thoroughly and moisten with another 2 tablespoons of oil.
Open a sardine, and placing it skin side down, put a heaped teaspoon of filling on it and roll it up toward the tail. Place in a highly oiled shallow 30 cm baking dish, so that the tail is sticking up in the air. Repeat this with the rest of the sardines, alternating them with bay leaves as if they were on a skewer, and arranging them in neat rows so that they have no room to unroll.
Sprinkle the sardines with le lemon juice, orange juice, sugart and with 2 tablespoons of oil. Bake in a 180ºC oven for about 10 minutes. Serve cold.
From the book "Sicilian Food", by Mary Taylor Simeti, Editor Grub Street
Serves 6
24 fresh sardines
125 g dried breadcrumbs
6 tablespoons olive oil (extra virgin)
35 g pine nuts
50 g currants (from Málaga, they are the best!), plumped in hot water for 5 minutes
2 tablespoons minced parsley
8 anchovy fillets
1 teaspoon extra virgin olive oil
25 bay - laurel leaves
juice of 1 lemon
juice of 1 orange
1 tablespoon sugar
The sardines must be cleaned and prepared in what Sicilians call the linguetta fashion.
Cut off the heads and the fins (but not the tail), remove the scales, slit the belly, and remove the guts. Then, holding the fish, belly upward, between the palms of your hands, run your thumb along the backbone so that the fish opens like a book, the two halves remaining joined along the dorsal ridge. Remove the backbone, breaking it off just before you get to the tail.
To prepare the filling, brown the breadcrumbs in 2 tablespoons of oil in a heavy frying pan over a low flame, stirring constantly. Remove from the fire, and add the pine nuts, currant and parsley. Dissolve the anchovies in 1 tablespoon of oil over the steam, and add the to the breadcrumbs. Mix thoroughly and moisten with another 2 tablespoons of oil.
Open a sardine, and placing it skin side down, put a heaped teaspoon of filling on it and roll it up toward the tail. Place in a highly oiled shallow 30 cm baking dish, so that the tail is sticking up in the air. Repeat this with the rest of the sardines, alternating them with bay leaves as if they were on a skewer, and arranging them in neat rows so that they have no room to unroll.
Sprinkle the sardines with le lemon juice, orange juice, sugart and with 2 tablespoons of oil. Bake in a 180ºC oven for about 10 minutes. Serve cold.
No hay comentarios:
Publicar un comentario