Sarde al Forno Pangrattato
Region: Italy, Sicily
Category: Seafood
Season: Any
Difficulty: Easy
This simple recipe is one I collected years ago on the beach of Marzamemi in southeastern Sicily. 
Only fresh or defrosted sardines will work in this easy preparation because of their distinctive flavor. If you make it with more commonly available whiting or smelt, it will not be as exciting. Have the fishmonger clean and gut the sardines if you don't want to.
[photo: cucina.corriere.it (Corriere della Sera)]
Yield: Makes 4 servings
Preparation Time: 35 minutes
16 fresh sardines (about 1 1/4 pounds), cleaned and gutted, heads and tails left on
Extra-virgin olive oil for drizzling
Salt and freshly ground black pepper to taste
Dry bread crumbs for sprinkling
1. Preheat the oven to 425 degrees F.
2. Oil the bottom of a large baking casserole and arrange the sardines with their heads all pointing in the same direction. Season with salt and pepper. Sprinkle with enough bread crumbs to lightly cover all of the sardines and drizzle with some olive oil. Place in the oven and cook until the dorsal fin can be pulled off with a light tug, about 15 minutes. Serve immediately.
Variation:
Note:
Posted: 12/29/2006