Chargrilled Sardines with Burnt Mandarin and “Beccaficu” Salad

Recipe: Chargrilled Sardines with Burnt Mandarin and “Beccaficu” Salad

Preparation time: 20 minutes

Cooking time: 15 minutes


8 big fresh sardines (gutted and cleaned)

1 big orange (to make 8 wedges)

100g raisins soaked in hot saffron and fish stock

50 pine nuts toasted

20g garlic

50g wild fennel (blanched)

60g red onion

40g Italian parsley

150g stale bread chopped

half lemon (juice)

60g grated pecorino cheese

50g extra virgin olive oil

5 ice cubes

Salt & pepper


  1. Using a blender mix together the raisons, pine nuts, garlic, fennel, red onion, parsley, lemon, pecorino cheese and bread
  2. Juice until the final mix is very green, smooth and not too thick
  3. Season the sardines with salt, pepper and extra virgin olive oil
  4. Grill Sardines on very hot charcoal grill or electric grill for 3 minutes per side
  5. Serve the sardines with sauce on the side and squeeze oranges before eating

Try this recipe cooked by the pros at Olio Kensington Street in their Special Sicilian Christmas 6 course Degustation will be available for $118pp from December 18-23. See more here.


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