Sardines beccaficcu

FOOD & WINE MATCH

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Sardines beccaficcu

This recipe is from the October/November 2010 issue of Gourmet Traveller WINE.

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.

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Sardines beccaficcu

Serves 6

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

1	Preheat oven to 180°C. Mix breadcrumbs, pine nuts, blackcurrants, oil, lemon juice and zest, parsley and salt and pepper in a bowl.
2	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.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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