Fennel beccafico Sicilian recipe is economical, if not even poor. Fennel is a substitute for sardines, although to be honest, I don’t know what’s cheaper today between fennel and sardines. A small reinterpretation of the more famous dish of sardines beccafico but with a small variation of the vegetable instead of the fish. I will also add at the end of the recipe the original Sardines a Beccafico alla Messinese dish I prepared with tomato but you can easily make it without, both versions are delicious.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Sicily
- Seasonality: Autumn, Winter and Spring
- Energy 307.52 (Kcal)
- Carbohydrates 25.19 (g) of which sugars 11.76 (g)
- Proteins 6.12 (g)
- Fat 21.26 (g) of which saturated 3.60 (g)of which unsaturated 2.65 (g)
- Fibers 5.89 (g)
- Sodium 1,530.21 (mg)
Indicative values for a portion of 195 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Necessary Ingredients to Prepare Fennel Beccafico Sicilian Recipe
- 16 oz fennel
- 2 tbsps lemon juice
- 5/16 cups orange juice
- 1/2 cups breadcrumbs (fresh)
- 2 tbsps Sicilian pecorino cheese
- 3/4 oz almonds
- 1/3 oz raisins
- 2 oranges (sliced)
- 1/3 cups extra virgin olive oil
- 0.4 oz salt
- to taste pepper
- 15 leaves bay leaves
Necessary Tools to Prepare Fennel Beccafico Sicilian Recipe
- Citrus Juicer
- Bowl
- 2 Dishes
- Baking Dish
- Cutting Board
Steps to Prepare Fennel Beccafico Sicilian Recipe
Of course, we are talking about organic Sicilian oranges, so they can be used with all the peel. Wash the fennel and oranges well, cut everything into thin slices more or less equally.
Use the citrus juicer to extract the lemon and orange juice, combine them and season with
salt, pepper, and extra virgin olive oil.
Use fresh breadcrumbs, season it with two tablespoons of pecorino cheese, salt, crushed almonds, raisins, and finally, the fennel fronds.
Dip the fennel slices in the seasoned juice with salt, oil, and pepper and
coat them in breadcrumbs several times on both sides.
After coating them in breadcrumbs
arrange them in a baking dish, alternating a slice of breaded fennel, a bay leaf (preferably fresh), and a slice of orange, continue until all ingredients are used.
Add the remaining orange and lemon juice to the baking dish along with a drizzle of extra virgin olive oil, even if some breadcrumbs are left, add it on top.
Bake in a preheated oven at 356°F for 45 minutes
Here is the Sicilian style fennel beccafico ready with an intoxicating aroma
The aroma that fills the house from the oven gives you the perception that the fennel beccafico is ready and fragrant with Sicily!
Tips
I would also recommend trying the Sardines a Beccafico alla Messinese dish.
I would also recommend trying the Sardines a Beccafico alla Messinese dish.
https://blog.giallozafferano.it/vaipinacucina/ricetta-sarde-a-beccafico/
https://blog.giallozafferano.it/vaipinacucina/ricetta-sarde-a-beccafico/
https://blog.giallozafferano.it/vaipinacucina/ricetta-sarde-a-beccafico/
FAQ
Can I substitute almonds with pine nuts in the fennel beccafico recipe?
Yes, of course, actually in Sicily this combination is very popular: pine nuts and raisins, found in various recipes, but I often need to change ingredients to try new flavors and not out of irreverence towards the dish or traditions.
