Stuffed Sardines Au Gratin


serves 6 to 8

1 kg / 2 lb. 2 oz. sardines
100 g / 3 ½ oz. Sicilian Pecorino DOP
5 anchovies
120 g / 4 ½ oz. breadcrumbs
10 capers, rinsed, drained and chopped
1 lemon
a sprig of parsley
bay leaves
extra-virgin olive oil
salt to taste
pepper to taste


difficulty 2/5 | tempo 40 minutes

Cut off the fish heads, then open the fish up and remove the backbone. Rinse the fish, pat dry and put them still opened out on a paper towel.
In a pan, toast the breadcrumbs with a drizzle of oil. As soon as the breadcrumbs start to brown, remove them from the heat and pour them into a bowl. Remove the backbone from the anchovies, then chop. In a bowl, combine the breadcrumbs, anchovies, Pecorino, grated rind of ½ lemon, parsley, chopped capers, nutmeg, salt and pepper. Blend the filling well. Drop a teaspoonful on each open sardine.
Then take another sardine and top it as though you were making a sandwich.
In a greased pan, arrange the sardines vertically, separated by bay leaves. Heat the oven to 180°C (350°F) and bake for 20 minutes. Serve while hot.


Alastro Grecanico Doc Sicilia
Extra-virgin olive oil DOP Val di Mazara
Dop Val di Mazara (Nocellara del Belice, Biancolilla, Cerasuola)

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