Sicilian-Style Stuffed Sardines

Name: Sicilian-Style Stuffed Sardines
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 5 - 7
Ingredients: 16-20 fresh sardines, whole; 120g breadcrumbs; 100g pecorino cheese grated; 50g capers, drained; 35g currants; 35g pine nuts; 3 cloves garlic minced; 1 tbsp fresh micro thyme; 1 tbsp fresh oregano; bay leaves crushed; 60ml extra-virgin olive oil; plus extra for coating and drizzling; Salt and pepper; Juice of 1 lemon

Drogo

Servings

5 - 7

Prep Time

15 minutes

Cook Time

25 minutes

These stuffed sardines bring out classic Sicilian flavours with ease. Tender, fresh sardines are rolled around a golden, toasted filling of panko, pecorino, capers, and currants, while bay leaves add a hint of herbaceous depth. Toasting the breadcrumbs and pine nuts brings out a warm nuttiness, and a squeeze of lemon brightens everything up. This dish makes a perfect appetiser—just serve with fresh salad or enjoy to nibble on.

Ingredients

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16-20 fresh sardines, whole
120g breadcrumbs
100g pecorino cheese grated
50g capers, drained
35g currants
35g pine nuts
3 cloves garlic minced
1 tbsp fresh micro thyme
1 tbsp fresh oregano
bay leaves crushed
60ml extra-virgin olive oil
plus extra for coating and drizzling
Salt and pepper
Juice of 1 lemon

Directions

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Step 1, Remove the head and spine of each sardine. Twist the head gently to remove, then open each sardine along its belly and pull out the spine. Rinse and pat them dry, leaving them butterflied.
Step 2, Soak the currants in warm water for about 30 minutes. While they soak, toast the breadcrumbs and pine nuts in a dry pan over medium heat until golden, around 2–3 minutes. Remove from heat and set aside.
Step 3, In a bowl, mix the toasted breadcrumbs, pine nuts, pecorino, capers, garlic, thyme, oregano and bay leaves. Drain the currants and add them in, seasoning with salt and pepper. Stir in 60ml olive oil until everything is well combined.
Step 4, Lightly oil a baking dish that fits the sardines snugly. Place a teaspoon of filling on each butterflied sardine, then roll from head to tail. Use a toothpick to secure each roll, keeping it in place. Arrange the sardines in the dish, packed snugly together.
Step 5, Drizzle extra olive oil over the sardines, sprinkle with any remaining filling, and squeeze lemon juice on top. Bake at 200°C for 20–25 minutes, or until the sardines are cooked and the filling is golden brown.