Sicilian baked sardines: sicilians' love for sardinians is great. Sardines are one of the most used fish in Sicilian seafaring cuisine. But finding them in Rome and many other parts of Italy is rare: if they happen to you at gunpoint buy them . Sicilian-style gratin sardines are a kind of tortino very similar to the ANCHOVIES IN PIE, with the addition of tomato in small pieces to make the dough wetter. What differentiates the two recipes is the taste, because that of sardinians is much more intense and complex than that of anchovies. And I refer you to my article on SARDE, ANCHOVIES AND ANCHOVIES AND HOW TO USE THEM IN THE KITCHEN.
How to use sardines in the kitchen
Sardines must be open to book, without smooth and you can do it yourself (I clean all the fish from me, I love it so much) or have it done to your fishmonger. Obviously, find fresh sardines, put a dozen aside to prepare the extraordinary PASTA WITH SARDINES (even in VIDEO RECIPE) or the timeless FRIED SARDINES, fleshy and tasty. or the SARDE A BECCAFICO, queens of palermo cuisine.
Sicilian baked sardines are seasoned with grated bread topped with garlic, oil, parsley, chopped capers and grated pecorino cheese. If you have bought already cleaned sardines to prepare the tortino you will take a moment. Cooking takes 15 minutes. My suggestion is to prepare it in advance of a few hours, so that tastes harmonize to the best. And you will feel the taste of the Sicilian sea. Have a good day.
1 kilogram of sardines to clean or 700 grams already cleaned
100 grams of bread crumbs, to taste
a small bunch of fresh parsley
Capers in salt, to taste
70 grams of grated Sardinian pecorino Cheese
the juice of two lemons organic
3-4 Piccadilly tomatoes
salt and pepper, to taste
extra virgin olive oil, to taste
Sicilian baked sardines are very simple to make: if you have purchased sardinians already cleaned, you won't make any effort. If, on the other hand, you have purchased whole Sardines, you have to open them to book by taking your head off with your entrails and pulling out the smooth. Wash the fish and dry it carefully with absorbent paper.
Wash the cherry tomatoes and finely cut them, preserving the water of vegetation, necessary to moisten the filling a little. Chop the garlic, capers and parsley.
Place in a bowl the breadcrumbs, garlic, chopped capers and parsley. Add the grated pecorino cheese, salt and pepper, the tomatoes in small pieces and as much extra virgin olive oil as necessary to obtain a soft but grainy mixture. Taste the mixture to see if it's right for salt.
Grease a cupboard with extra virgin olive oil, dust with a small amount of stuffing and arrange the sardinians open to book, so that they cover the bottom evenly. Spread a third of the dough on the sardines, spray with extra virgin olive oil and lemon juice and proceed to make a second layer of sardines. Cover with the dough again, season with oil and lemon, finally make one last layer of sardines. Distribute the remaining stuffing on the sardines, then season again with extra virgin olive oil and lemon juice.
Preheat oven to 200 degrees static. Bake the sardines gratin in the Sicilian oven for 15 minutes or until the surface is slightly golden. Let the tortino cool and let it rest for at least an hour, so that the flavors are perfectly based. You can serve the sardinian gratin in a warm Sicilian oven or heat them for 5 minutes in an already hot oven at 150 degrees. You can also store the tortino in the refrigerator for one to two days. Bon appétit.