apron Time required : 13minutes
Beccafico (Sardine Beccafico) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course
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Ingredients
- sardine : 5 tails
- 玉ねぎ : 1/2 piece
- パン粉 : 30g
- アンチョビ : 6〜7尾
- ケイパー : 6〜7粒
- オリーブオイル : 30g
- 水 : 10g
- イタリアンパセリ : 適量
- Cut lemon : 1 slice
Time required
40minutes
Procedure
-
1)
Do the preparations
03:58
Thinly slice the onion and heat in a frying pan with oil (not included in the recipe).
Insert the knife along the spine of the sardine and cut off the head.
Open the sardine so that the innards are facing down and insert a knife from the side to remove the spine and flesh.
Remove the spine from the sardines, leaving the tail intact, and take out the innards.
Remove the scales from the sardines and remove the bones with tweezers.
Remove the tough parts of the belly and tail of the sardines.
Arrange the sardines and sprinkle with salt (not included in the recipe). -
2)
mix
09:02
Once the onions in step 1 are cooked, sprinkle with salt (not included in the recipe).
Drain the onions into a bowl.
In a separate bowl, add the breadcrumbs, capers, chopped anchovies, and onion.
Mix in the olive oil and water. -
3)
Molding
11:58
Place the sardines with the flesh facing up, top with 2 and roll into a ball.
Secure with a toothpick.
Sprinkle with breadcrumbs (not included) and olive oil (not included). -
4)
焼く
14:50
3を220度に予熱したオーブンで15〜20分焼く。
-
5)
盛り付ける
15:31
お皿に4を盛る。
楊枝を抜いてイタリアンパセリを散らす。
カットレモンを添えて完成。
Point
・A recipe for sardine beccafico using seasonal sardines.
- Sprinkle salt (not included in the recipe) only on the flesh of the sardines.
- Use equal amounts of onion, breadcrumbs, and olive oil.
・It is best to use small sardines.
・Adjust the amount of water to be added.
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