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.
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What are Sicilian stuffed sardines?
Sicilian stuffed sardines are a traditional Italian dish featuring fresh sardines filled with a flavourful mixture of breadcrumbs, pine nuts, raisins, and herbs, inspired by the rich culinary heritage of Sicily. The sardines are typically baked or grilled until golden, creating a delicious balance of savory and sweet flavors.
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What should I serve with Sicilian stuffed sardines?
Sicilian stuffed sardines pair wonderfully with a fresh green salad, lemon wedges, and a glass of crisp white wine. You can also serve them with crusty bread or a side of pasta for a more substantial meal.
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Are Sicilian stuffed sardines healthy?
Sicilian stuffed sardines are a nutritious choice, providing protein, omega-3 fatty acids, and various vitamins. The stuffing ingredients like pine nuts and olive oil add heart-healthy fats, making this dish both flavorful and beneficial for health.
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
- 2 bay leaves, crushed
- 60ml extra-virgin olive oil, plus extra for coating and drizzling
- Salt and pepper
- Juice of 1 lemon
Method
- 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.
- 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.
- 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.
- 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.
- 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.