Sicilian Stuffed Sardines over Vegetable Ragu

If you like fish, you will love this recipe. I had a version of this many years ago at the Rosebud on Taylor Street, and about a week later came up with this version. It was a favorite of my Dad’s. The presentation is vivid and colorful, and goes great with some orzo, an arugala salad and a crisp Italian white wine. Hope you enjoy. This recipe is for 4 people. Please always remember, buy your fish from a fish store never a supermarket.

Ingredients

16 large sardines cleaned and butterflied( a good fish shop will do this for you)

for the stuffing

3 cups of panko breadcrumbs or fresh breadcrumbs

3 cloves of garlic

Extra Virgin Olive Oil

salt and pepper to taste

2 minced shallots

1/4 cup white wine

juice of 1 lemon

1 diced red bell pepper

dash of tabasco

In a saute pan heat up about 3 to 4 tbl of olive oil and add shallots and pepper and cook till just soft. Add garlic, cook for 1 minute and add white wine and reduce by half. Add breadcrumbs, lemon juice, and tabasco. Adjust to taste with salt and pepper and set to side.

For the Ragu

1 each of yellow, red and green bell pepper

1 large red onion slice thinly

3 cloves crushed garlic

4  fresh Italian plum tomatoes diced

1 eggplant diced

1 zucchini diced

1/2 cup red wine

2tbl tomato paste

olive oil

salt and pepper to taste

red pepper flakes

In a large pan heat up olive oil and add peppers, onion, zucchini, eggplant and saute on high until just soft. Add garlic, tomato paste, and pepper flakes cook 1 minute. Add tomatoes and wine and a pinch of salt and pepper.  Cook about 5 to 6 minutes adjust to taste and pour into a large casserole dish.

Take the sardines and open them up and sprinkle liberally with salt and pepper and drizzle with some olive oil. Divide stuffing among the fish and and fold over to close. Lay the sardines side by side over the hot vegetable ragu and again sprinkle with salt and pepper and drizzle with olive oil. Bake in a 350 degree oven for 20 to 25 minutes until the fish are fully cooked. Serve immediately.

Tags: Black pepper, Cook, Fish, Garlic, Olive oil, Parmigiano-Reggiano, Tomato paste, Wine