Sarde a Beccafico
A quick weeknight twist on the classic Sicilian stuffed sardines, served with a sweet potato purée and a fresh tomato-olive topping.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 28g
Ingredients
- 8 whole sardine fillets
- 1 large sweet potato
- 1 medium tomato
- ¼ cup green olives
- ¼ cup fresh parsley
- 2 tbsp olive oil
Instructions
- 1
Peel and chop the 1 large sweet potato into cubes. Boil in salted water until fork-tender, about 15 minutes. Drain and mash with 1 tbsp olive oil; season with salt and pepper.
- 2
While the potato cooks, finely chop the 1 medium tomato, 1/4 cup green olives, and 1/4 cup fresh parsley. Mix together in a small bowl with a pinch of salt.
- 3
Pat the 8 sardine fillets dry. Lay them skin-side down and spoon a little of the tomato-olive mixture onto each. Roll up and secure with a toothpick.
- 4
Heat the remaining 1 tbsp olive oil in a skillet over medium-high. Add the sardine rolls and cook until golden and opaque, about 3-4 minutes per side.
- 5
Serve the sardines over the sweet potato purée, spooning any extra tomato-olive mixture on top.
Tools you’ll need
- pot
- skillet
- knife
- cutting board
- toothpicks
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