Sardines Beccafico

Sardines Beccafico Recipe Sardines Beccafico Recipe by Chef Salvatore Cuomo

Time: 25 mins




Sardines Beccafico (Sarde a Beccafico in italian) is a Sicilian dish made of sardines rolls stuffed with bread crumbs, anchovies, garlic and with a slight citrus taste.


  • 6 Sardines
  • Olive Oil (50g / 1.7oz / 4 tbs)
  • Minced Garlic (10g / 0.3oz / 1 tbs)
  • Anchovies (10g / 0.3oz / 2 tsp)
  • Bread Crumbs (10g / 3.5oz / 0.8 cup)
  • Quarters of Orange Slices (0.5cm thick / 0.2 inch)
  • Quarters of Lemon Slices (0.5cm thick / 0.2 inch)
  • Salt (a little)
  • Ready in
  • Preparation
  • Cook
  • Open the Sardines and salt the flesh.
  • Put the olive oil in a frying pan and fry the chopped garlic at low heat. When its color turns brown and texture crispy, add the Anchovies.
  • When the anchovies are fraying, add the breadcrumbs and mix until you get the desired grilled color.
  • Spread the mixture on top of the sardines and roll up. (Use the tail or a toothpick to keep the shape)
  • Place the rolled up sardines in a heat-resistant dish and slot orange and lemon slices between the sardines.
  • Bake in oven at 180°C / 356°F for 7~10 minutes. (Depending on the sardine's size)
Chef Salvatore Cuomo

Salvatore Cuomo

Known to be the pioneer of Neapolitan pizza in Japan, he lives by the motto “to be the only one, not the number one”. Salvatore was inspired by his father, who also was an Italian chef in Neaples.
His career began at the young age of 11 as he trained himself to become a chef, traveling frequently between Italy and Japan. The harmonious combination of the two countries can be found within his cooking style, blending the traditional Italian art of cooking with the Japanese art of perfection.
Now renowned to be the pioneer of Neapolitan pizza in Japan.

View Salvatore Cuomo's profile
Leave a Comment