A sardines beccafico

A sardines beccafico
A sardines beccafico 5 1 Stefano Moraschini


Open the sardines with a pair of scissors along the abdomen, eliminatene entrails, quickly wash under running water and dry thoroughly with an absorbent paper.

Cut the heads and fins, except those in the queue.

Grip with the index finger and thumb and gently detach it backbone.

Place the sardines on the worktop with skin facing down.

Peel the garlic clove and crushing.

Heat three tablespoons of olive oil in a saucepan.

Let them fry the onion and garlic.

Take two previously cleansed sardines and privatel caudal fins.

Put in saucepan, chopped and rosolatele.

Add the chopped parsley and bread crumbs and add salt and pepper.

Let it fry the ingredients for 3-4 minutes on moderate heat, stirring constantly.

Finally remove the saucepan from heat.

Coarsely chopped pine nuts and mix them with the grated cheese to the sauce.

Stuffed sardines with the mixture, placing it on the widest part of the sardines.

Roll them up carefully towards the tail, taking care not to escape the filling.

Heat the remaining olive oil in a baking dish and sprinkle the sardines in a single layer.

Cook in the oven, previously heated to 200 degrees for 12-15 minutes.

Serve hot sardines.

A sardines beccafico

Calories calculation

Calories amount per person:


Ingredients and dosing for 4 persons


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