A Sicilian culinary tradition in a fish-based recipe giving you all the flavors of the sea in an ultra-sustainable form.
Ingredients for 4 portions
- Sardines 500 g (try to get fresh if you can)
- Breadcrumbs 120 g
- Extra virgin olive oil 4 tbsp
- Sultanas 40 g
- Pine nuts 32 g
- Garlic 1 clove
- Juice of 1 orange
- Bay leaves a few
- Parsley to taste
- Salt to taste
- Pepper to taste
Preparation
First remove the sardines‘ scales, dorsal fin, head and innards (or use prepared sardines). Carefully remove the bones and open the sardines like a butterfly.
Toast the breadcrumbs for a few minutes in a non-stick pan, being careful not to burn them.
Transfer the breadcrumbs to a bowl and add the extra virgin olive oil, chopped garlic and parsley together with the pine nuts and raisins. Season with a little salt and pepper and mix well.
Dip both sides of the sardines in the breadcrumbs, roll them up and fix them with a toothpick.
Arrange the stuffed sardines on a baking tray, alternating them with bay leaves.
Drizzle with orange juice and bake in a preheated oven at 180° for 15 minutes.
Serve completely cold.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.