16 mins
Sardines with Breadcrumb, Parsley and Parmesan Stuffing
Recipe by Graham
Sardines with Breadcrumb, Parsley and Parmesan Stuffing is, as you might imagine, a dish of butterflied sardines sandwiched with a breadcrumb, parsley and parmesan stuffing. The plump stuffed fish with their tails sticking out are said to resemble the beccafico, a little bird found in Italy that loves to eat figs. Thus, the Italian name for this dish is sarde alla beccafico. Call it what you like, it's quick and easy to make and quite delicious.
Sally's Short-lived Shortbread 
Sashimi (Raw Seafood) Ingredients for Sardines with Breadcrumb, Parsley and Parmesan Stuffing
Currently displaying quantities in US Imperial Measurements
How to Cook Sardines with Breadcrumb, Parsley and Parmesan Stuffing
- Scale the sardines by running a knife blade down each side "against" the normal lie of the scales. Remove the head and innards of each sardine (click here to see a simple method for cleaning sardines).
- Remove any crusts from the bread. Peel the garlic and place it into a food processor along with the bread and parsley. Process finely to create breadcrumbs and place in a bowl. Mix in the grated parmesan, egg (beaten) and salt and pepper and mix well.
- Place a sardine (skin-side down) in the palm of your hand and spread a tablespoon of breadcrumb stuffing in the centre. Flatten it out across the sardine without going right to the edges. Place another sardine on top (skin side up) and press it lightly to the stuffing. Repeat with the remaining sardines and stuffing.
- Place the flour on a plate and season with a little salt and pepper. Lightly dust both sides of the stuffed sardines in the flour. Heat the oil in a frying pan and fry the sardines for about 3 minutes on each side, until golden brown. Eat while hot with a few new potatoes and fried tomato.
GRAHAM'S HOT TIP:
To prevent you tasting garlic for the rest of the day, cut the clove down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without the aftertaste.
Reviews of Sardines with Breadcrumb, Parsley and Parmesan Stuffing
| August 23 2014 I tried this recipe this evening. It was fab! These are very good and filling and, as a mid-day lunch, wouldn't need a side dish. It was really yummy and quick to do. I did them for an evening meal so served them with broccoli, beans and leeks it made a perfect mid week dinner. violetbott (2 reviews) |
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The Italian name for stuffed sardines is sarde" alla beccafico". Call it what you like, it's quick and easy to make and quite delicious.
