Joe Vesco, Alcamo, Trapani
This recipe has been in our family for generations. I do not know where my grandmother got it originally, but it has always been popular. The tails of fresh sardines roll up when they are cooked and resemble a bird called “Beccafico,” which means “Fig-eater.” It was considered a low-cost meal, because the sardines were not as expensive as other fish. Most of the ingredients were readily available in most homes, which made this recipe easy to prepare and cost-effective. It is now considered a delicacy and is served as an appetizer, but I still like it as a main meal after a dish of spaghetti.
(Yield: 4 servings)
2 pounds fresh sardines (heads removed)
FILLING:
1¼ cups breadcrumbs
½ cup grated Romano cheese
6 garlic cloves (minced)
2 teaspoons minced parsley
1 tomato (ripe and crushed)
2 tablespoons extra-virgin olive oil
1 egg (beaten)
1 teaspoon salt
½ teaspoon freshly ground pepper
~
1 cup flour
2 tablespoons extra-virgin olive oil
1. Debone sardines and butterfly. Rinse thoroughly under cold running water, pat dry and set aside.
2.In bowl, add all ingredients for filling and mix thoroughly.
3.Spoon mixture onto one side of opened sardine and fold shut. Repeat.
4.Dredge stuffed sardines on both sides in flour. Shake off excess and set aside.
5.Warm oil in skillet over medium heat and fry sardines, 5 minutes per side.
Serve immediately.
If fresh sardines are not available, a good substitute would be
sole. Pine nuts and raisins may be added to the stuffing.