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Notices
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BECCAFICO´S SARDINES
 THE NAME "BECCAFICO" COMES FROM beccafichi, A BIRD, YOU HAVE ANCIENT TIMES THE NOBLE hunted and cook it STUFFED WITH A MIXTURE CONSISTS OF THEIR OWN ENTRAILS.
THE COURSE WAS VERY GOOD, BUT INNAVICINABILE TO THE PEOPLE AS WELL OF LUXURY. THEN THE SICILIAN AND PRECISELY the people of Palermo folded ON AN AFFORDABLE GOOD FOR THEM "THE SARDE." FOR THE FILLING OF IMITATION ENTRAILS, thought to FARCILE WITH THE BREAD CRUMB, PINE NUTS AND MORE .....
THE Sardinian warbler TODAY ´A typical Sicilian dish, RECOGNIZED AND PLACED IN THE LIST OF ITALIAN FOOD PRODUCTS TRDIZIONALI.
INGREDIENTS FOR 4 PEOPLE.
# 16 SARDE MEDIUM / LARGE
A SLICE OF ORANGE
A GLASS OF ORANGE JUICE
1/2 KG FRESH BREAD CRUMB OF OR IN LIEU OF A PACKAGE OF PAN CARRE
20 GR. OF PINE NUTS
GARLIC ENOUGH
80 GR. OF RAISINS MINCED
SALT AND PEPPER Q.B.
Chopped parsley
70 GR. OF SHEEP´S MILK CHEESE grated
DRY BREAD CRUMB Q.B.
OLIVE OIL Q.B.
PREPARATION:
WASH SARDE UNDER RUNNING WATER TO REMOVE THE SCALES HELPED BY A KNIFE OR SIMILAR.
TURN THE SARDA WITH THE BELLY UP AND REMOVING THE HEAD WITH ALL THE PLUG CENTRAL TO THE TAIL, This will open LA SARDA, CLEAN ENTRAILS.
ORDER THE SARDA in a bowl greased with olive oil and sprinkled with breadcrumbs DRY.
ADD THE COMPOUND
(FILLING) and roll pierce ON ITSELF AND IN ADDITION TO THE ENDS WITH A Stick ´A SLICE OF ORANGE. PUT A LITTLE OIL ABOVE, A HANDFUL OF CRUMB DRIED, PRESSED OIL OF GARLIC AND ORANGE.
Bake at 180 degrees for 8-12 minutes. SERVE, MAYBE ON A BED OF VEGETABLES.
COMPOUND:
PUT A LITTLE IN A BOWL OF FRESH BREAD CRUMB, EVEN IF YOU DO NOT FIND THE PAN alright CARRE finely chopped.
ADD A BIT OF GARLIC CHOPPED FINE ALMOST A LOOSE, a handful of pine nuts, SULTANAS / RAISINS, SALT AND PEPPER ENOUGH, PARSLEY, grated pecorino A DUST.
DOUGH WITH ALL HANDS AND IF THEY NEED TO ADD OIL, YOU CAN ALSO ADD HALF GLASS OF ORANGE JUICE.
THE MUST BE MADE AND COMPACT well blended.
QUESTIONS FOR CLARIFICATION OR YOU CAN SEND U.S. AN EMAIL, we will respond as SOON AS POSSIBLE WITH RESPECT TO YOUR QUESTIONS ON THE RECIPES.
ENJOY
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