The pleasure of eating Sardines
The New York Times food writer Mark Bittman recently had a write-up and a video on the pleasure and benefits of eating fresh sardines. How right he is! Sardines contain omega-3 oils, selenium, vitamins B12 and D. Sardines can be baked, as in this case, or fried, quickly in oil and I even eat the heads, nothing goes to waste except the spine bone or skeleton bone. You can also have them prepared stuffed, “Beccafico” (filled with a mixture of breadcrumbs, pine nuts, golden raisins, sugar, lemon juice add egg, to bind the ingredients together) style or ceviche style, marinated in lime or lemon juice with extra-virgin olive oil and a spice or two; Any style you prepare them, they are delicious.
Sardines are named after the island of Sardinia, where they are found in abundance, not as in the early part of the Century, but still abundant.
Sardines are commercially fished for a variety of uses, such as bait or for immediate consumption as well as for canning, drying, salting and smoking.
Having grow-up 18 kilometers (about 12 miles) from the sea and the city of Sciacca, which is south of Caltabellotta and one of the premier fishing cities of Sicily, eating fish is not an occurrence it’s a ritual. About 90 percent of all dishes served and eaten in and around Sciacca are seafood and / or contain seafood. A friend of the family gave me this recipe which is served in all the restaurants of the area.
Sardines Baked Sciacca Style
Sardi a la Sciacchitana
2-3 lb. fresh sardines – depending on the size or 2-3 per person
½ cup white wine vinegar
½ cup olive oil
1 Tbsp oregano
4 cloves garlic – sliced thinly
½ tsp pepper
½ tsp salt
½ cup, freshly made, breadcrumbs
¼ cup olive oil
Pre-heat oven to 350 degrees F
Remove gills and guts from the sardines, leaving the heads on
Wash and pat dry and set aside
In a bowl prepare a marinade of vinegar and oil to which add oregano, garlic, pepper and a dash of salt
Pour the mixture over the sardines and allow marinating for ½ – 1hour refrigerated
Lay the sardines out in a baking dish, sprinkle breadcrumbs, extra-virgin olive oil and bake, without covering, for 4 to a maximum of 6 minutes, depending on the size of the sardines. If they are small, 4 minutes is just enough time to warm up, the vinegar will have cooked the sardine flesh during the time they marinate.
Sardines are named after the island of Sardinia, where they are found in abundance, not as in the early part of the Century, but still abundant.
Sardines are commercially fished for a variety of uses, such as bait or for immediate consumption as well as for canning, drying, salting and smoking.
Having grow-up 18 kilometers (about 12 miles) from the sea and the city of Sciacca, which is south of Caltabellotta and one of the premier fishing cities of Sicily, eating fish is not an occurrence it’s a ritual. About 90 percent of all dishes served and eaten in and around Sciacca are seafood and / or contain seafood. A friend of the family gave me this recipe which is served in all the restaurants of the area.
Sardines Baked Sciacca Style
Sardi a la Sciacchitana
2-3 lb. fresh sardines – depending on the size or 2-3 per person
½ cup white wine vinegar
½ cup olive oil
1 Tbsp oregano
4 cloves garlic – sliced thinly
½ tsp pepper
½ tsp salt
½ cup, freshly made, breadcrumbs
¼ cup olive oil
Pre-heat oven to 350 degrees F
Remove gills and guts from the sardines, leaving the heads on
Wash and pat dry and set aside
In a bowl prepare a marinade of vinegar and oil to which add oregano, garlic, pepper and a dash of salt
Pour the mixture over the sardines and allow marinating for ½ – 1hour refrigerated
Lay the sardines out in a baking dish, sprinkle breadcrumbs, extra-virgin olive oil and bake, without covering, for 4 to a maximum of 6 minutes, depending on the size of the sardines. If they are small, 4 minutes is just enough time to warm up, the vinegar will have cooked the sardine flesh during the time they marinate.
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