Stuffed Sardines with Sweet and Sour Peppers: Sarde

Name: Stuffed Sardines with Sweet and Sour Peppers: Sarde Ripiene
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 20 fresh sardines, about 1 1/2 to 2 pounds, scaled; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1 red onion, thinly sliced; 2 garlic cloves, thinly sliced; 2 red bell peppers, seeded and thinly sliced; 1 green bell pepper, seeded and thinly sliced; 4 tablespoons red wine vinegar, mixed with 2 tablespoons sugar; 1 teaspoon crushed chile pepper; 2 tablespoons currants; 2 tablespoons sliced almonds; 1/2 cup finely chopped fresh Italian flat-leaf parsley; 2 oranges, zested and juiced; 1 anchovy, rinsed and filleted; 1 cup bread crumbs; 2 lemons sliced into 10 round slices; Grated pecorino, for garnish

Servings: persons

20 fresh sardines, about 1 1/2 to 2 pounds, scaled
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 red onion, thinly sliced
2 garlic cloves, thinly sliced
2 red bell peppers, seeded and thinly sliced
1 green bell pepper, seeded and thinly sliced
4 tablespoons red wine vinegar, mixed with 2 tablespoons sugar
1 teaspoon crushed chile pepper
2 tablespoons currants
2 tablespoons sliced almonds
1/2 cup finely chopped fresh Italian flat-leaf parsley
2 oranges, zested and juiced
1 anchovy, rinsed and filleted
1 cup bread crumbs
2 lemons sliced into 10 round slices
Grated pecorino, for garnish

1
Preheat the oven to 350 degrees F.
2
Clean the sardines, leaving the head intact.
3
Using your thumbnail, remove the spine from head to tail, careful to leave both head and tail intact.
4
Rinse carefully to remove small bones.
5
Set aside.
6
In a 12 to 14-inch saute pan, add 2 tablespoons extra-virgin olive oil and toss onions, garlic, and peppers.
7
Heat through.
8
Add vinegar and chile pepper stirring constantly, about 3 to 4 minutes.
9
Remove and pour into a large mixing bowl.
10
Add the currants, almonds, parsley, zest and half of orange juice.
11
Mix well and set aside.
12
In a separate pan add the 1/4 cup of olive oil, anchovy, bread crumbs and toss until golden.
13
Lay the sardines on their backs, open like books, and place a heaping tablespoon of the bread crumb stuffing in each one.
14
Carefully pinch each sardine closed.
15
Pour the peppers and onion mixture into a 12 to 14-inch casserole and lay the sardines on top of vegetables with a slice of lemon on each.
16
Drizzle orange juice, place casserole in the oven and roast until just cooked through.
17
Serve family style with a sprinkle of bread crumb stuffing and pecorino cheese.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 20 fresh sardines, about 1 1/2 to 2 pounds, scaled, 1/4 cup plus 2 tablespoons extra-virgin olive oil, 1 red onion, thinly sliced, 2 garlic cloves, thinly sliced, and more.

Yes, Stuffed Sardines with Sweet and Sour Peppers: Sarde Ripiene falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Stuffed Sardines with Sweet and Sour Peppers: Sarde Ripiene

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions