Sarde a Beccafico is a typical specialty of Sicilian cuisine, inspired by the tradition of simple yet refined meals prepared by fishermen. Its name refers to the beccafico birds, which were once stuffed and cooked in a similar manner.

Origin and Tradition
Sicily, rich in its Mediterranean influences, has made great use of its local resources, especially fish like sardines. Sarde a Beccafico blends emblematic island ingredients: pine nuts, raisins, and anchovies. This flavorful combination pays homage to Sicily’s multicultural influences, shaped by the Arabs, Normans, and Spanish.

Renowned Sicilian chef Pino Cuttaia, known for his Michelin-starred restaurant La Madia in Licata, frequently revisits this dish in his creations while respecting its traditional roots.

Ingredients (serves 4)

• 12 fresh sardines: cleaned, gutted, and deboned
• 1 cup breadcrumbs
• 1/2 cup pine nuts: lightly toasted
• 1/2 cup raisins: rehydrated in warm water
• 2 tablespoons anchovies: finely chopped
• 2 tablespoons fresh parsley: finely chopped
• 1 tablespoon chives: finely chopped
• 2 tablespoons grated pecorino
• Zest and juice of one orange
• A few slices of lemon
• 2 to 3 bay leaves
• 1 pinch of sugar
• Salt and pepper: to taste
• Extra virgin olive oil

Step-by-Step Preparation

1. Preparing the Stuffing

   • Heat a drizzle of olive oil in a pan over medium heat.
   • Toast the breadcrumbs, raisins, and pine nuts until the breadcrumbs are golden brown.
   • Transfer the mixture to a shallow dish and add the finely chopped parsley, chives, and anchovies.
   • Mix in the grated pecorino, a pinch of sugar, salt, and pepper.
   • Drizzle with olive oil and mix well until the stuffing is homogeneous.

2. Preparing the Sardines

   • If not already done, gut and clean the sardines thoroughly.
   • Slice each sardine in half lengthwise to create even-sized fillets.
   • Place a small amount of the breadcrumb mixture at one end of each fillet.
   • Gently roll the sardine to form small rolls.
   • Arrange the rolls in a baking dish.

3. Finishing and Baking

   • Sprinkle the remaining breadcrumb mixture over the sardine rolls.
   • Squeeze the juice of one orange over the entire dish.
   • Insert lemon slices between the rolls and add the bay leaves.
   • Season with a bit of salt and pepper (taste before adding salt if the anchovies are already salty).
   • Drizzle with a little olive oil.
   • Bake at 180°C (350°F) for 25 to 30 minutes, until the sardines are golden and well-cooked.

Serving
Serve the Sarde a Beccafico hot, accompanied by lemon wedges. This dish pairs beautifully with a dry Sicilian white wine, such as a Grillo or Catarratto.

Tip
For an even more authentic version, add a little sugar to the stuffing and bake the sardines with bay leaves to enhance the Mediterranean aromas.

With their unique combination of sweet, salty, and tangy flavors, Sarde a Beccafico embody the soul of Sicilian cuisine, rooted in a tradition passed down from generation to generation. Buon appetito!