Sardine rolls (Sarde a beccafico) from Food of the Italian Islands: Recipes from the Sunbaked Beaches, Coastal Villages, and Rolling Hillsides of Sicily, Sardinia, and Beyond (page 109) by Katie Parla

  • caciocavallo cheese
  • dried currants
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute pecorino cheese for caciocavallo cheese, and raisins for currants.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute pecorino cheese for caciocavallo cheese, and raisins for currants.

  • RightHemisphere on April 29, 2026

    A bit time consuming if you’re doing the descaling and filleting yourself, but it also means you get a lot of practice. Well worth the effort, this was eaten alongside the Venetian Spritz, on a beautiful summer evening. Super fun presentation.

  • rmardel on February 09, 2025

    These are excellent. The fruitiness offsets the richness of the cheese and sardines nicely. Not something I am likely to make often as I have trouble getting fresh sardines here, but worth remembering for when the opportunity arises.

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