Sardines in Springtime, Stuffed with Breadcrumbs


During the spring, schools of sardines swim close to the coast of Sicily, making it very easy for fishermen to catch them. Now, Americans, I need you to forget what you think about sardines–because most of us only know those that come in a can. Fresh sardines are a whole different story: they are not fishy! This is a photo of one of my favorite ways to eat sardines and one of Sicily’s most wonderful dishes, Sarde a Beccafico (Sardines Stuffed with Breadcrumbs and Raisins). The recipe calls for breadcrumbs, finely chopped onion, currants or raisins, pine nuts, fresh parsley, fresh mint, lemon, olive oil, salt, pepper, orange rind, and of course, fresh sardines. This dish is from Trattoria Don Cicco in Bagheria.

One Comment Add yours

  1. What a delicious sounding recipe! Makes me want to travel to Sicily in the springtime. There must be fresh sardines elsewhere in the world – but why would you want to go to anywhere but Sicily? Thank you for opening my eyes even wider, Allison! -Dana

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