Beccafico pilchards from Palermo

Beccafico pilchards from Palermo

An appetizing Sicilian preparation who, in every province have its typical recipe; here we present you the version by Palermo. Healthy, and tasty!


for 4 people:

  • 1 kg of pilchards

  • breadcrumbs 150g

  • 2 salted anchovies

  • pine nuts 30 gr

  • 50g sultanas

  • 2 lemons

  • 1 bunch of parsley

  • sugar

  • bay leaves

  • extra virgin olive oil

  • salt, pepper.


  1. In a pan heat two tablespoons of oil, add the breadcrumbs and toast then, move it to a bowl (reserving a tablespoon).

  2. Add the raisins which have previously softened in warm water, pine nuts, anchovies, boned and dissolved in a little oil, chopped parsley, grated cheese, a pinch of salt and pepper and mix well, adding, if necessary , more oil.

  3. Clean the pilchards by removing bones and heads, wash and roll it out on a work surface; sprinkle with salt and place on each fish a bit ‘of the compound prepared, and then, roll them up on themselves, forming rolls.

  4. Arrange the rolls in a baking pan greased with oil alternating with bay leaves and lemon slices.

  5. Finally spray with an emulsion of lemon juice and sprinkle with breadcrumbs kept aside and a pinch of sugar.

  6. Bake in preheated oven at 200 ° C for 15 minutes and serve hot or cold.

  7. Preparation time: 1 hours, 0 minutes, 0 seconds

This site contains product affiliate links. We may receive a commission if you make a purchase after clicking on one of these links.