Baked sardines with fig and pine nut stuffing
For the breadcrumbs, it’s best to use day-old or stale bread. Italian vincotto is a condiment made from boiling down grape must (skins, seeds and stems of grape
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 2/3 cup (130 grams) chopped dried figs
- 1/3 cup (80 millilitres) red wine vinegar
- 1/3 cup (80 millilitres) olive oil
- 1 cup (70 grams) coarsely torn wholemeal sourdough breadcrumbs
- 1 medium_piece red onion, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons finely grated lemon rind
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons pine nuts, toasted
- 1 tablespoon lemon juice
- 12 sardines (660 grams), butterflied, with tails intact
- 2 tablespoons fresh rosemary leaves, extra
- 1 fennel bulb (300 grams), trimmed, sliced
- 1 radicchio (200 grams), cut into 12 wedges
- 2 tablespoons vincotto
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