Beccafico (Sardine Beccafico) | Recipe transcription from Tomomi Ogura's Italian Professional Training Course

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).

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.

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).

3を220度に予熱したオーブンで15〜20分焼く。

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。