Prepare first
This dish uses 2 preparations, each with its own recipe. Each is shown at the quantity its own recipe makes.
- Anchovy PangrattatoCook preparation
- Golden Raisin & Pine Nut DressingCook preparation
Sarde alla Siciliana
Back to the recipeCooking
Step 1 of 7
Method
1 of 7
Clean and butterfly the sardines, removing the backbone. Pat completely dry.
Swipe, or use the arrow keys
What you are cooking with
Sardines
- 5 each Fresh sardines, scaled, gutted, butterflied and backbone removed
- 20 ml Extra-virgin olive oil
- to taste Maldon sea salt
- to taste Freshly cracked black pepper
To finish
- a generous spoonful Anchovy Pangrattato
- a generous spoonful Golden Raisin & Pine Nut Dressing
- 10 g Preserved lemon, small dice
- a small handful Baby basil, mint and parsley
- to dress the herbs Lemon juice
- to dress the herbs Extra-virgin olive oil
- optional, finely grated at service Salt-cured egg yolk