The "Sarde beccafico" are a typical dish of the Sicilian cuisine, popular in particular around Palermo, Messina and Catania.
The name of this recipe derives from the "beccafico", a tiny bird that was once consumed only by nobles. The dish was unattainable for the common people, who began replacing the animals with ingredients they could afford, that is, sardines.
Listen to the audio to discover the recipe by Alessandra D'Angelo, chef and owner of Osteria Italiana in Melbourne.
