Sarde a beccafico is a typical dish of Sicilian cuisine, particularly 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. 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 bone so that each sardine becomes flat
Wash them and dry them with kitchen paper
Mix well the cheese, breadcrumbs, finely chopped parsley and garlic, salt, and pepper, finally add an egg and mix again
Then take an open sardine, spread some of the mixture on it and place another sardine on top (stuff two sardines with the mixture)
Brush the edges with some of the other egg that you have beaten separately and continue like this until the end
Put the oil in a pan, when it is very hot, add the prepared sardines, turning them several times
When cooked, remove from the oil, place them on a platter, surround them with lemon wedges, sprinkle with oregano, and serve them very 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) | 133.97 |
| Carbohydrates (g) | 2.03 |
| of which Sugars (g) | 1.39 |
| Fat (g) | 5.22 |
| of which Saturates (g) | 1.47 |
| Protein (g) | 19.86 |
| Fiber (g) | 0.08 |
| Sale (g) | 0.11 |
