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Le Chaudron recipe
Sardines farcies à la sicilienne
Sicilian stuffed sardines
⏱ 45 minServes 4Medium340 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
16fresh sardines, butterflied
80 g (3 oz)breadcrumbs
50 g (2 oz)pine nuts
50 g (2 oz)raisins
2 clovesgarlic, chopped
1bunch flat-leaf parsley, chopped
60 ml (¼ cup)olive oil
- 16 fresh sardines, butterflied
- 80 g (3 oz) breadcrumbs
- 50 g (2 oz) pine nuts
- 50 g (2 oz) raisins
- 2 cloves garlic, chopped
- 1 bunch flat-leaf parsley, chopped
- 60 ml (¼ cup) olive oil
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Toast the breadcrumbs in oil with the garlic for 3 minutes.
- Mix with the pine nuts, raisins and parsley.
- Spread a spoonful of stuffing on each sardine and roll up from the head end.
- Pack into an oiled dish and sprinkle with the rest of the stuffing.
- Drizzle with olive oil and bake at 190°C (375°F) for 20 minutes.
- Serve warm with a squeeze of lemon.
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