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Sardines beccaficcu


You'll need

120 gm breadcrumbs 25 gm pine nuts 25 gm blackcurrants 60 ml olive oil Juice and zest of 1 lemon 3 tbsp flat-leaf parsley, finely chopped 18 fresh sardines, heads and backbone removed and tails left on 18 fresh bay leaves 60 ml dry white wine

Method

  • 01
  • Preheat oven to 180°C. Mix breadcrumbs, pine nuts, blackcurrants, oil, lemon juice and zest, parsley and salt and pepper in a bowl.
  • 02
  • Place a heaped teaspoon of breadcrumb mixture at the top end of a sardine and carefully roll down to the tail end. Repeat with each sardine. Transfer sardines to a small, lightly greased roasting tin, separating each sardine with a bay leaf. Top with any remaining breadcrumb mixture and drizzle with white wine and a little more oil. Bake for 10-15 minutes then serve warm or cold.

Wine to try
2008 Santadi Villa Solais Vermentino DOC, Sardinia (Italy), A$23
Vermentino is an exciting newcomer to the Australian winemaking scene, not only for its varietal characteristics but also for its easy adaptation to our warm climate. Indigenous to Sardinia – vermentino is equally at home in Sicily. It exhibits spicy pear and quince-like flavours and a creamy, lanolin texture, making it a natural with the gutsiness of sardines and the accompanying Mediterranean ingredients of currants and pine nuts. Alternatively, try a local option from the innovative Brown Brothers of Milawa.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

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