Sarde alla Siciliana
Sarde alla siciliana con uvetta, pinoli e pangrattato
Butterflied sardines with anchovy pangrattato, golden raisin and pine-nut dressing, preserved lemon and fresh herbs.
Butterflied sardines with anchovy pangrattato, golden raisin and pine-nut dressing, preserved lemon and fresh herbs.
Written for 1 main course
Ingredients
Sardines
- Fresh sardines, scaled, gutted, butterflied and backbone removed5 each
- Extra-virgin olive oil20 ml
- Maldon sea saltto taste
- Freshly cracked black pepperto taste
To finish
- Anchovy Pangrattatoa generous spoonful
- Golden Raisin & Pine Nut Dressinga generous spoonful
- Preserved lemon, small dice10 g
- Baby basil, mint and parsleya small handful
- Lemon juiceto dress the herbs
- Extra-virgin olive oilto dress the herbs
- Salt-cured egg yolkoptional, finely grated at service
Method
Clean and butterfly the sardines, removing the backbone. Pat completely dry.
Brush with olive oil and season lightly with salt and pepper.
Heat a plancha or heavy pan until very hot. Cook the sardines skin-side down for about 90-120 seconds, then turn and cook the flesh side for only 30-60 seconds, depending on size.
Warm the Golden Raisin & Pine Nut Dressing gently.
Dress the baby herbs very lightly with olive oil and lemon juice.
Spoon the warm raisin dressing onto the plate, arrange the sardines on top and scatter generously with Anchovy Pangrattato.
Finish with preserved lemon, the dressed herbs, a little extra olive oil and, if using, a very fine grating of salt-cured egg yolk.
Chef’s notes
- The source itself recommends butterflying the sardines rather than serving them whole; that refinement has been adopted in this version.
- The cooking time is shortened on the flesh side because butterflied sardines are thinner than whole fish.
- The dish should balance sweet raisins, salty anchovy, bright lemon and crisp breadcrumbs without any single garnish taking over.
Allergens and diet
Fish. Gluten. Pine nuts. Egg if the optional cured yolk is used.
Last refined · September 2026