Sarde a Beccafico (Stuffed Sardines)

Apart from the fennel balls, I prepared another antipasto for my Sicilian dinner: Sarde a Beccafico. We really liked this dish when we had it at Tischi Toschi, and I copied the presentation from there. Sarde a Beccafico can be served either as antipasto or as secondo (main course). Sardines are stuffed with bread crumbs, raisins, anchovies, parsley, pine nuts, sugar, and baked in the oven with some orange juice. This dish is very tasty and easy to prepare if you ask the fishmonger to turn the sardines into fillets for you.

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