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Fig Pecker Sardines (Sarde a Beccafico)




Source of Recipe


Kevin Gibson, Evoe


Recipe Introduction


Published August 16, 2011

Makes 2 to 3 main-course servings, with bread

For this Sardinian recipe, traditionally the sardines' tails are left on, so that when the fish are rolled up the tails stick up in the air to resemble a bird. However, even without the tails, the dish is still delicious.


List of Ingredients




1/4 cup dried currants
Marsala, sherry or a full-bodied white wine
3 tablespoons olive oil, plus additional to finish
1 onion, finely chopped
1/4 cup pine nuts, toasted (see note)
1/4 cup chopped fresh Italian (flat-leaf) parsley
2 tablespoons chopped fresh mint
Grated zest of 1/2 orange
Salt and freshly ground black pepper
6 sardines, butterflied and filleted (with the tail intact, if preferred)
Bread, for serving




Recipe




The night before, place the currants in a dish, and cover with wine by an inch or so. Let sit overnight to plump up.

The next day, preheat oven to 425 degrees. In a skillet over medium heat, add the olive oil and sauté the onion until softened but not colored, about 10 minutes. Turn off the heat, and add the pine nuts, parsley, mint and orange zest. Drain currants and add to skillet. Season with salt and pepper to taste.

Lay out a sardine fillet, and place a portion of filling on the bottom third of the fillet -- about 3 tablespoons, though the exact amount will vary depending upon the size of sardines. Roll the fillet around the filling, securing with a toothpick. Lay the completed rolls in a casserole dish, sprinkling any filling that has fallen out (along with any that's left over) over the top. Bake uncovered until done, about 7 minutes. Drizzle with additional olive oil, and serve with some bread to sop up the juices.

Note: To toast pine nuts, spread on baking sheet and bake in a preheated 350-degree oven for 3 to 5 minutes. Check after 3 minutes. They go from browned to burned in a matter of seconds.