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Sardines beccafico with vegetable tartare and mint sauce

  • 40 minutes
  • Medium
  • Appetizers
An hors-d’oeuvre particularly appetizing, to serve preferably hot.
Sicilia

Ingredients: Per 4 servings

  • 2 lb sardines
  • 3 ½ oz breadcrumbs
  • 1 ½ oz desalted anchovies
  • 1 ½ oz raisins
  • 1 oz pine nuts
  • 1 ¾ oz parsley
  • ½ cup extra virgin olive oil
  • oz sugar
  • bay leaves to taste
  • 1 ¾ oz carrot
  • 1 ¾ oz zucchini
  • 1 ¾ oz bell peppers, sweet
  • ½ cup extra virgin olive oil
  • ¾ oz mint
  • 2 ½ tablespoons extra virgin olive oil

Preparation:

Step 1

Cut off the head of the sardines, remove scales and clean carefully.
Open the sardines and remove fishbones, taking care to leave the fillets attached.
Wash the flattened fillets and let water drip off.

Brown the breadcrumbs in a little oil in a saucepan.

Sardines beccafico and vegetable tartare with mint sauce  - step 1

Step 2

Once brown, add chopped anchovies, pine kernels, and raisins which were previously soaked in water.

Sardines beccafico and vegetable tartare with mint sauce  - step 2

Step 3

Add chopped parsley to the mixture, crushed bay leaf, and season with salt and pepper. The mixture should be well blended but not too liquid.

Sardines beccafico and vegetable tartare with mint sauce  - step 3

Step 4

On the oven tray place a tin mould lined with grease proof paper.

Sardines beccafico and vegetable tartare with mint sauce  - step 4

Step 5

Place sardine fillets inside the tin mould pressing them evenly to the sides.

Sardines beccafico and vegetable tartare with mint sauce  - step 5

Step 6

Pour the mixture into the mould.

Sardines beccafico and vegetable tartare with mint sauce  - step 6

Step 7

Press the mixture lightly down and cover it by joining the sardines. In oven at 180°C for 10 minutes.

Step 8

Serve the dish after seasoning with oil and parsley, accompanied with the mint sauce and the vegetable tartare (with the raw vegetables finely chopped).

Sardines beccafico and vegetable tartare with mint sauce  - step 8

Consigli dello chef:

Although this recipe is quite demanding, it can be offered as a main course.
In fact, starch is present in the breadcrumbs and in the sardines (edible part equal to 70%) rich in water, phosphorus, calcium, iron and vitamin A with 1.5 g glucide per 100g and 4.5 g lipids per 100 g product, which make is a rich and well-balanced dish.

Food History:

This is a traditional Sicilian recipe and recalls the name of the bird which eats figs, and the stuffing is abundant.
The sardines are stuffed with a sour-sweet stuffing, which gives them the name ‘a beccafìcu’, like the bird.