Sardines 'a beccafico' Catanese
⏳ Time
1 hour
🥕 Ingredients
11
🍽️ Servings
4
Description
Enjoy your meal!
Ingredients
- Sardines - 2 lbs
- Breadcrumbs - 3.5 oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Garlic - 2 cloves
- Parsley - to taste
- Farm fresh eggs - 5 pieces
- Wheat Flour - 3.5 oz
- Olive Oil - to taste
- Champagne Vinegar - 3 tablespoons
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Clean the medium-sized sardines by removing the head, entrails, and bones, leaving only the tail!
Step 2
Carefully open the fillet, trying to keep the body intact.
Step 3
Thoroughly rinse and place in vinegar for marinating.
Step 4
Prepare the filling: lightly toast the breadcrumbs in olive oil until just golden.
Step 5
Mix the breadcrumbs, grated Pecorino cheese, minced garlic, and parsley.
Step 6
Beat 3 (three!) eggs for the filling, season with salt and pepper, then add to the main mixture. Mix the filling well.
Step 7
Form 'cutlets', each of which is then wrapped in two sardines: place the filling on one opened sardine, cover with the second, and compact by squeezing between your palms.
Step 8
These 'sardine cutlets with tails' should be dipped first in egg (2 pieces), then in flour, and fried in oil until cooked through.
Step 9
They can be enjoyed hot or cold. Pickled sautéed onions can be used as a garnish.
Step 10
Although considered a second course, 'sarde a beccafico' also makes a wonderful appetizer.
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