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Sarde a Beccafico – Original Sicilian Recipe

Sarde a Beccafico – Original Sicilian Recipe

5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Courses
Cuisine Italian
Servings 4 servings


  • 1 kg sardines 2.2 pounds
  • 2.5 tbsp raisins
  • 2.5 tbsp pine nuts
  • 10 tbsp bread-crumbs
  • a pinch of sugar
  • extra virgin olive oil
  • bay leaves
  • minced garlic
  • chopped parsley
  • salt and pepper.
  • 1/2 cup orange juice


  • Scale, gut, and take out the central bone and head of the sardines.
  • Wash and dry (leave the tail), and split them open horizontally long ways from the neck, down and open it like you would a book.
  • Put the breadcrumbs in a non-stick pan with oil and minced garlic.
  • Let it brown over low heat; be careful not to burn it.
  • Put the breadcrumbs in a bowl that you have prepared, add the raisins, pine nuts, sugar, salt, pepper, and finely chopped parsley. Mix well.
  • Put some of the stuffing in each sardine and roll it up so you obtain a roll and place it in an oiled pan, with a bay leaf and an orange slice.
  • Continue in this way, alternating the sardine roll and a bay leaf, in a line.
  • Add a little olive oil to the sardine rolls and the orange juice, sprinkle with breadcrumbs and place in a preheated oven for about 20 minutes at 180°C (356°F).


Keyword sarde a beccafico, sardines
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