Sarde a Beccafico - Note by Note Style

Ingredients

In this Note by Note adaptation, we deconstruct the original Sarde a Beccafico dish and reimagine its components using molecular gastronomy techniques. The sardines are transformed into pearls, the filling becomes a foam, and the breadcrumbs are turned into flakes. This innovative approach creates a unique and visually stunning dish that pays homage to the original while pushing the boundaries of culinary artistry. We alse have the original recipe for Sarde a beccafico, so you can check it out.

• 12 sardines, deboned and filleted 12 sardines, deboned and filleted
• 50g (1.8 oz) sugar 50g (1.8 oz) sugar
• 50g (1.8 oz) lemon juice 50g (1.8 oz) lemon juice
• 50g (1.8 oz) pine nuts 50g (1.8 oz) pine nuts
• 50g (1.8 oz) raisins 50g (1.8 oz) raisins
• 50g (1.8 oz) breadcrumbs 50g (1.8 oz) breadcrumbs
• 100g (3.5 oz) butter 100g (3.5 oz) butter
• 1 lemon, zest and juice 1 lemon, zest and juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 20g (Saturated Fat: 7g)
• Carbohydrates: 20g (Sugars: 10g)
• Protein: 15g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a small saucepan, combine the sugar and lemon juice. Heat over low heat until the sugar dissolves. Remove from heat and let it cool.
3. 3.
   In a food processor, blend the pine nuts, raisins, breadcrumbs, butter, lemon zest, lemon juice, salt, and pepper until smooth.
4. 4.
   Lay the sardine fillets flat and spread a thin layer of the filling on each fillet.
5. 5.
   Roll up the fillets and secure with toothpicks.
6. 6.
   Place the rolled sardines in a baking dish and drizzle with the cooled sugar and lemon mixture.
7. 7.
   Bake in the preheated oven for 15-20 minutes, or until the sardines are cooked through and the filling is golden brown.
8. 8.
   Serve hot and enjoy!

Treat your ingredients with care...

• Sardines — Ensure the sardines are fresh and properly deboned for easy rolling.
• Pine nuts — Toast the pine nuts lightly before blending to enhance their flavor.
• Raisins — Soak the raisins in warm water for 10 minutes before blending to soften them.

Tips & Tricks

• For an extra burst of flavor, add a pinch of saffron to the filling mixture.
• Serve the Sarde a Beccafico with a squeeze of fresh lemon juice for a tangy kick.
• Experiment with different types of nuts in the filling, such as almonds or walnuts, for a unique twist.
• Garnish the dish with fresh herbs like parsley or basil for added freshness.
• Pair this dish with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the flavors.

Serving advice

Serve the Sarde a Beccafico as an elegant appetizer or as part of a sophisticated seafood tasting menu. Plate the rolled sardines on a bed of vibrant microgreens and drizzle with a touch of olive oil. Garnish with lemon wedges and serve with crusty bread to mop up the delicious flavors.

Presentation advice

Create an artistic presentation by arranging the rolled sardines in a circular pattern on a rectangular plate. Place a dollop of the filling foam in the center and sprinkle the dish with the crispy breadcrumb flakes. Add edible flowers or micro herbs for a pop of color and visual appeal.