Spiedini di Sarde all’Arancia (Stuffed Skewered Sardines with Orange)

This is a typical dish of Sicily, land of sea, sun and, of course, an extraordinary culinary tradition. It blends together the taste of the most typical ingredients of this beautiful land: fish, citrus, capers, pine nuts and raisins. The sardine‘s fishy taste goes well well with the citrus flavor of orange, the tangy capers, the pine nuts and the sweet raisins. Fast and easy to prepare, this is an excellent main course to enjoy with your family, but it’s elegant enough to serve on special occasions, too. Since Italy is a country with thousands of miles of coastline, it is understandable that fish, healthy and nutritious, are a big part of our diet. In particular sardines are very rich in vitamins, minerals and omega 3 fatty acids, which promote good heart health. Sardines are a staple of the Mediterranean diet.

SPIEDINI DI SARDE ALL’ARANCIA (STUFFED SKEWERED SARDINES WITH ORANGE)

Total preparation time: 40 minutes                 Baking time: 18 minutes                   Servings: 6

INGREDIENTS

500 g (17 oz) fresh sardine fillets
3 large organic oranges
90 g (about ½ cup) raisins
2 garlic cloves
¼ teaspoon dried chili pepper
2 anchovies sott’olio (in oil)
2 tablespoons salt-preserved capers, rinsed
50 g (heaping ¼ cup) pine nuts
100 g (2/3 cup) bread crumbs
1 tablespoon fresh parsley, finely chopped
2 tablespoons olive oil (extra virgin)
Salt and freshly ground pepper

DIRECTIONS

1. Preheat the oven to 180°C (350°F) and set oven rack to middle position
2. Wash the fillets under cold water, remove the scales, and pat dry with paper towels
3. Grate the zest and juice one orange. In a small bowl combine them and soak the raisins in it for 10 minutes
4. In a non-stick skillet heat the olive oil over medium heat. Add the garlic, the chili pepper and the anchovies. Cook for a few minutes until the garlic turns golden (but not brown) and the anchovies disintegrate. Remove the garlic. Add the the orange juice, the raisins, the capers (rinsed in water and squeezed) and the pine nuts; salt and pepper to taste. Cook for a few minutes, then add the bread crumbs. The mixture should be grainy and moist. If it is too sandy, add 1-2 tablespoons of water
5. Cut one orange in thin slices, and halve each slice into semi-circles
6. Spread about 1 tablespoon of stuffing on each fillet and roll up. Thread three rolls onto skewers, placing a slice of orange between the rolls
7. Arrange the skewers on a baking sheet covered with parchment paper. Cook for about 18 minutes. Serve warm. – Paola