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Food

Lyndey Milan’s Stuffed sardines

Preparation time
10 Minutes
Cooking time
Up to 20 Minutes
Serves
4

Sardines and Vermentino are a natural match, so pour a glass of the Jacko’s Vermentino 2017. Opening with a classy mix of lemon zest and grilled nuts, the palate is supple and juicy with ripe citrus and pear core depth, creamy texture and zesty acidity, which perfectly balances the oily nature of the fish.

INGREDIENTS

12 boneless sardines, butterflied
1 large fennel bulb, sliced finely, fronds reserved
1 tbsp extra virgin olive oil

Stuffing
2 tbsp fresh white breadcrumbs
2 tbsp freshly chopped Italian parsley
3 tbsp freshly grated parmesan cheese
2 cloves garlic, finely chopped
1 tsp sultanas
1 tbsp pinenuts
Salt and freshly ground black pepper
1 egg, lightly beaten
Lemon wedges or cheeks to serve

METHOD

1.    Preheat oven to 190ºC (170ºC fan-forced). Combine stuffing ingredients in a small bowl.


2.    Place fennel in a small baking dish and drizzle with half the oil. Lay out sardines flat, season and put a little stuffing, top with another sardine fillet, and place on top of fennel. Scatter over any remaining stuffing. Drizzle with remaining oil and season with salt and pepper.


3.    Bake for 15–20 minutes or until cooked through. Serve scattered with fennel fronds.


4.    Alternatively, roll sardines in plain flour, shaking off excess. Dip in beaten egg then roll in panko breadcrumbs and shallow fry in hot oil for 3 minutes each side. Drain on kitchen paper and serve with lemon

Food
Preparation time
10 Minutes
Cooking time
Up to 20 Minutes
Serves
4

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Impress with: Giovanni Pilu
Words by Mark Hughes on 1 Jul 2015
Sardinian-born chef Giovanni Pilu speaks proudly of 17 years of restauranting in Sydney. He has had great success, starting with Cala Luna at The Spit and now at one of the most beautiful venues in Australia, Pilu at Freshwater, on Sydney’s northern beaches. But more than that, he has personally educated Australians about the unique cuisine of Sardinia, and how it fits into the deliciously varied world of Italian food. “When I first came here Sardinian food was very unknown to Sydneysiders,” says Giovanni. “So when I started my first restaurant and cooked Sardinian food it was quite challenging. People had never seen it before, so to get them to trust what we did wasn’t easy. But they really enjoyed it. Now, people are demanding it, so it has turned a bit.” While there are major differences in food across the regions of Italy, the cuisine of Sardinia is perhaps the most distinct. “It is very different from say Lombardy, Lazio or Tuscany, where things can be similar because they are all attached to one another,” says Giovanni. “Being an island that was invaded by so many different cultures throughout history has resulted in a crazy diversity of food and culture and created a cuisine that is very unique.” At the heart of Sardinian food is seafood, game and pecorino (cheese). “If people say pecorino, they know it is from Sardinia. It is a big part of our menu at Pilu, to the point that our cheese plate is only made up of pecorino.” Watch our interview with Giovanni Pilu below: Check out the recipe for Giovanni's beautifully simple Pecorino broth with pumpkin & chestnuts as well as his delicious recipe for Malloreddus with chickpeas, vongole, chilli and parsley .
Two Blues Sauvignon Blanc 2014
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