Sardines a beccafico

Sardines a beccafico


  • 800 g fresh sardines
  • the juice of half an orange
  • 2 tsp honey
  • bay leaves to taste


  • 50 g breadcrumbs
  • 25 g raisins
  • chopped parsley to taste
  • 25 g pine nuts
  • 2 anchovy fillets in oil
  • 15 g sugar
  • 1 pinch fine salt
  • black pepper to taste
  • P.D.O. Valli Trapanesi oil


To correctly prepare Sardines a beccafico, While the oven is preheating to 200° C, start cleaning the sardines. Descale and gut them, removing the head and backbone but leaving the tail. Wash and dry carefully and then open them up like “butterflies”.
Pan fry the breadcrumbs over a low heat with a drizzle of P.D.O. Valli Trapanesi oil, stirring continuously and taking care not to burn them. Soak the raisins in hot water to plump them. Chop the parsley and desalted anchovies.
Mix the breadcrumbs, pine nuts, well-squeezed raisins, parsley, desalted and chopped anchovies, sugar, salt and pepper.
Use a wooden spoon to amalgamate everything. Put a knob of this mixture on each sardine and roll them up, starting with the head, so that the tail remains on the outside.
Grease a pan with the oil and place the sardines on it side-by-side, separated by bay leaves. Sprinkle the remaining breadcrumbs over them and drizzle with an emulsion of oil, orange juice and honey.
Bake the sardines a beccafino in a hot oven for about 20-25 minutes.
Leave the baking tray covered and out for ahlf an hour to cool; then drizzle with some P.D.O. Valli Trapanesi oil and serve.