Sardines becfigue

Sardines becfigue

The sardines beccaficos, delicious fish dish of Sicilian origin, prepare over the Italian island.

The name of this dish follows that of “becfigue”, a small very greedy bird feeding mainly on fruits, including figs. Where was the fact that, in the middle of the fig season, these birds become very fat and tasty, like sardines becfigue! The recipe sardines becfigue varies slightly from Sicilian city to another, but the most famous version remains that of Palermo, the capital of the region.

Sardines becfigue

Ingredients for 6 people

  • Sardines – 1 kg
  • Onion – 1
  • Extra virgin olive oil – 2 glasses
  • Raisins – 100 g
  • Pine nuts – 100 g
  • Sugar – 1 teaspoon
  • Lemons – 2
  • Breadcrumbs – 1 tablespoon
  • Laurier – a few leaves
  • Black pepper
  • Parsley – chopped
  • Salt

Preparation of sardines becfigue

To clean the sardines, cut off the head, open them and remove to the backbone, but without dividing. Wash them in salted water and dry them well. Slice the onion and keep it aside.

Sardines becfigue

In a small skillet, heat a little olive oil glass, pour the crumbs, stir and fry until she took a beautiful dark blond color. Pour bread crumbs and oil into a container with raisins softened in warm water well drained, pine nuts, sugar, salt, a good amount of pepper, minced parsley and onion and mix.

With the prepared stuffing, fill the bellies of sardines, then close them. Once you have all the stuffed sardines, take a dish, coat it with a little oil and sardines align several regular layers inside, by inserting them with a few pieces of bay leaves and thinly sliced lemon or orange. Finally, cover the sardines with breadcrumbs and drizzle with the remaining oil.

Bake for half an hour in a preheated oven at 160 ° C. When the sardines are cooked and golden brown bread crumbs, remove from oven and squeeze over the lemon juice and serve immediately.


Two variants exist for the recipe sardines becfigue. A first version is to replace the salt of the farce by anchovies boneless that make much more savory stuffing. In addition, a second modification may be made to the recipe, using orange instead of lemon.

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