Who doesn’t know the classic and tasty sarde a beccafico, just turn the corner of any Sicilian city to discover a new version! A tasty, colorful, fragrant and flavorful second course. The name of this recipe derives from beccafico, the little birds that in the past were eaten only by the nobility. Cleaned blue fish, boned and wrapped in a fragrant mixture of onion, parsley, breadcrumbs and "passolina e pinoli" (raisins and pine nuts). The people who could not afford this luxury, emulated the dish by replacing the birds with the more common and "poor" Sardinian fish, which was stuffed with simple ingredients. Even the fin of the fish was composed in such a way as to be similar to the tails of the small birds which were evidently presented in the same way.
