Name: EFK Sarde a Beccafico
Prep time: 45 min
Cook time: 20 min
Total time: 65 min
Yield: 8 appetizer servings
Ingredients: 1 1/3 pounds fresh sardines, cleaned, butterflied and deboned; 3/4 cup fresh breadcrumbs; 1/3 cup golden raisins, soaked in warm water and drained; 1/4 cup pine nuts; 1/4 cup finely grated caciocavallo or pecorino; 2 tablespoons chopped flat-leaf parsley; Zest of 1/2 lemon; 1 orange, thinly sliced into half-moons; 8 to 12 bay leaves; 3 tablespoons extra-virgin olive oil, plus more for the baking dish; Juice of 1/2 lemon; Kosher salt and freshly ground black pepper; 2 tablespoons sliced almonds, optional

Directions

Heat the oven to 375°F. Lightly oil a baking dish.
Combine the breadcrumbs, drained raisins, pine nuts, cheese, parsley, lemon zest and about 2 tablespoons olive oil. Season lightly with salt and pepper. The mixture should hold together when pressed; add a few drops more oil if needed.
Lay the sardines skin-side down. Place a small mound of filling on each and roll from the wide end toward the tail. Arrange seam-side down in the baking dish, alternating the rolls with bay leaves and orange half-moons.
Drizzle with the remaining olive oil and lemon juice. Bake 15 to 20 minutes, until the sardines are opaque and cooked through.
Finish with sliced almonds if desired and serve warm.

Equipment

Wüsthof IKON Chef's Knife; Asahi Hi-Soft cutting board; mixing bowl; baking dish; microplane or zester

Food safety & storage

Keep cleaned sardines refrigerated until cooking. Cook fish to 145°F in the thickest portion or until opaque and easily flaked. Wash hands, knife and board thoroughly after handling raw fish. Refrigerate leftovers within 2 hours.

EFK Sarde a Beccafico

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.