This is a classic bit of Sicilian cookery.Normally I would grill these over charcoal then at the last minute throw some sticks of the wild fennel plants on the fire.The wild fennel grows upright to maybe 4 foot all tops & fronds very little bulb ,the local Italians use the tops to hold olives under the water when they are brining ,the sticks for char grilling fish & the fronds to flavour the water for some seafood soups or as stuffing .They also pick dandelion & a few other things in season,So do I.
I will get some photos happening I will have to bake these its pouring rain.
You gut ,head & backbone the sardines then stuff with a mix of breadcrumbs,raisans ,pine nuts,fennel frond ,orange zest & juice,bit of chopped pancetta ,some finely chopped onion .Roll them up toothpick them.If I could grill they would go on skewers with a bay leaf between each one.
They resemble a little bird called a fig picker which used to be hunted & grilled .
I will get some photos happening I will have to bake these its pouring rain.
You gut ,head & backbone the sardines then stuff with a mix of breadcrumbs,raisans ,pine nuts,fennel frond ,orange zest & juice,bit of chopped pancetta ,some finely chopped onion .Roll them up toothpick them.If I could grill they would go on skewers with a bay leaf between each one.
They resemble a little bird called a fig picker which used to be hunted & grilled .