Sarde a beccafico are a typical dish of Sicilian cuisine, particularly common in the Palermo area. The sardines are butterflied, filled with a mixture of grated pecorino cheese, eggs, garlic and parsley, and then closed. 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 paper towels
Mix well the cheese, the breadcrumbs, the parsley and the garlic finely chopped, salt and pepper; finally add an egg and mix again
Then take a sardine (opened), spread a little of the filling on it and place another sardine on top (in other words stuff two sardines with the filling)
Brush the edges with a little of the other egg that you have beaten separately and continue like this until all are done
Put the oil in a pan; when it is hot, add the prepared sardines, turning them several times
When cooked, remove them from the oil, place them on a platter, surround 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
Italy, Sicilia
| Energy (kcal) | 134.13 |
| Carbohydrates (g) | 2.06 |
| of which Sugars (g) | 1.41 |
| Fat (g) | 5.25 |
| of which Saturates (g) | 1.5 |
| Protein (g) | 19.8 |
| Fiber (g) | 0.07 |
| Sale (g) | 0.15 |
