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When I go to Sicily I eat rich fish.
Sardines a beccafico, for example, are one of my favorite dishes.
There are several versions of this recipe with sardines; this, for example, is the variant that I was able to taste in Palermo. It is a recipe that has remained in my heart to tell the truth, for its perfume, its color and its incredible flavor, and I often make it at home as blue fish is always very fresh and is also so cheap. And then they are so good!

Do you know why beccafico sardines are called that? Because at the tables of the nobles they brought a plate of precious little birds (the beccafico, to be precise), but it was an expensive dish that not everyone could afford. For this reason the Sicilian people invented a much cheaper version of this dish, made with sardines. I would say that the idea was definitely brilliant!

I really like this recipe because it creates remarkable flavor contrasts. The flavor of the sardines is softened by the sweetness of the raisins, the pine nuts give a crunchy note and the aromatic herbs emphasize the aromas: the result is spectacular.

I'll leave you the list of ingredients, get everything and put yourself in the kitchen because it's really worth it!

► Ingredients to prepare beccafico sardines:
Sardines 500 g
Breadcrumbs 50 g
Raisins 30 g
Pine nuts 15 g
Parsley 1 sprig
Garlic 1 clove
Oranges 0.5
Bay laurel to taste
EVO oil to taste
Salt to taste
Black pepper to taste

The recipe on the site: https://www.casapappagallo.it/ricette...

In Casa Pappagallo there is always something boiling in the pot! Something happens every day, a new recipe, a vegetable just planted in the garden or some experiment halfway between a scientific experiment and the search for a new food product.
Setting foot in Casa Pappagallo is like entering a whirlwind of recipes, ideas and hints taken from our everyday life.

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