Ask for sardines opened flat with the backbone removed and the tail left attached. Choose fish of similar size.
Make ahead Prepare the filling first and let it cool before placing it on the fish. Assemble and bake on the day of serving.
Sarde a beccafico with raisins and pine nuts
Prep 40 min · Cook 35 min · Rest 15 min · Yield 20 sardine rolls (4 portions per batch) · Difficulty Medium
Method
Soak the raisins in 150 ml warm water for 15 minutes, then drain and squeeze. Check that the sardines have no backbone or visible pin bones. Pat them dry and keep chilled while making the filling.Soak the raisins in ⅔ cup warm water for 15 minutes, then drain and squeeze. Check that the sardines have no backbone or visible pin bones. Pat them dry and keep chilled while making the filling.
Soften the onion and garlic in 20 g oil over medium-low heat for 8–10 minutes. Add breadcrumbs, pine nuts, drained raisins and parsley. Stir for 2–3 minutes until the crumbs begin to toast.Soften the onion and garlic in ¾ oz oil over medium-low heat for 8–10 minutes. Add breadcrumbs, pine nuts, drained raisins and parsley. Stir for 2–3 minutes until the crumbs begin to toast.
Transfer the filling to a bowl, add 30 g oil, salt and pepper and let cool for 15 minutes. It should be crumbly but hold lightly when pressed; if too dry, add a little of the remaining 20 ml water. Heat the conventional oven to 180°C.Transfer the filling to a bowl, add 1 oz oil, salt and pepper and let cool for 15 minutes. It should be crumbly but hold lightly when pressed; if too dry, add a little of the remaining 1¼ tbsp water. Heat the conventional oven to 350°F.
Oil a 30 × 22 cm baking dish with half the remaining oil. Lay each sardine skin-side down. Divide the filling among the twenty fish, using less if any are small. Roll from the wider head end towards the tail, leaving the tail visible.Oil a 11¾ × 8¾ in baking dish with half the remaining oil. Lay each sardine skin-side down. Divide the filling among the twenty fish, using less if any are small. Roll from the wider head end towards the tail, leaving the tail visible.
Set the rolls snugly in the dish, seam underneath and tails pointing up. Insert the torn bay leaves between some rolls. Drizzle with lemon juice and the last oil. If a roll will not hold, secure with a toothpick and remove it before serving.Set the rolls snugly in the dish, seam underneath and tails pointing up. Insert the torn bay leaves between some rolls. Drizzle with lemon juice and the last oil. If a roll will not hold, secure with a toothpick and remove it before serving.
Bake for 20–25 minutes, until the sardine flesh is opaque and separates readily and the exposed crumbs are lightly golden. Serve warm, allowing five rolls per portion.Bake for 20–25 minutes, until the sardine flesh is opaque and separates readily and the exposed crumbs are lightly golden. Serve warm, allowing five rolls per portion.
