Sarde a Beccafico Catanesi

Sarde a Beccafico Catanesi

Sarde a Beccafico Catanesi -  Fried Sardine Roulades  


  • 2lb fresh sardines, medium size
  • 1/4lb bread crumbs
  • 1/4lb black pepper pecorino
  • 1 bunch of chopped parsley
  • 3 cloves of chopped garlic
  • 3 beaten eggs for stuffing + 2 for batter
  • 1/4lb all purpose flour
  • Extra Virgin Olive Oil 
  • Salt and pepper
  • 2 cups White wine vinegar

Clean sardines by chopping the heads off and removing the fishbones. Cut them open like a book. Let them marinate in white wine vinegar for 2 hours.

Prepare the stuffing by mixing the breadcrumbs, the grated pecorino, chopped parsley and chopped garlic, beat 3 eggs and add salt and pepper to them, then mix with the rest of the stuffing.

Put stuffing on an open sardine and add a second sardine on top like a sandwich!

Beat 2 more eggs and dip each ‘sandwich’ in, then dip in flour and drop in really hot oil to fry till golden.

Serve both hot or cold!

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