Non-VegetarianEmiliana-Romagnola cuisine Starters

Sardoncini alla Griglia

Name: Sardoncini alla Griglia
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Emiliana-Romagnola
Ingredients: 600 g fresh sardines (sardoncini); 120 g fine dry breadcrumbs; 20 g fresh flat-leaf parsley; 2 cloves Garlic; 60 ml Extra virgin olive oil; 15 ml white wine vinegar; 5 g Fine sea salt; 2 g Black pepper; 1 whole Lemon

Crisp and juicy Adriatic sardines coated in seasoned breadcrumbs and grilled quickly over high heat. A beloved seaside classic from the coastal taverns of Rimini.

🇮🇹Italy· Emilia-Romagna

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

600 g fresh sardines (sardoncini) — cleaned, heads and guts removed, rinsed and patted dry
120 g fine dry breadcrumbs — plain, unflavoured
20 g fresh flat-leaf parsley — finely chopped
2 cloves Garlic — finely minced
60 ml Extra virgin olive oil — plus extra for oiling the grill
15 ml white wine vinegar — for light brightness
5 g Fine sea salt — to season
2 g Black pepper — freshly ground
1 whole Lemon — cut into wedges for serving

Equipment

•Charcoal grill or ridged cast-iron griddle pan
•Flat wooden or bamboo skewers
•Shallow mixing dish
•Wide metal spatula

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 18 g
carbs: 18 g
fibre: 2 g
protein: 26 g
calories: 340 kcal

Instructions

1
Soak wooden skewers in cold water for thirty minutes to prevent them from burning on the grill.
2
Rinse the cleaned sardines gently under cold running water and pat them thoroughly dry with kitchen paper.
3
Combine breadcrumbs, minced garlic, chopped parsley, sea salt, and black pepper in a wide, shallow dish.
4
Drizzle the vinegar and half the olive oil into the breadcrumbs, rubbing with your fingertips until evenly moistened.
5
Brush the sardines with the remaining olive oil to ensure the coating adheres properly.
6
Press each sardine firmly into the seasoned breadcrumb mixture until coated completely on both sides.
7
Thread four to five coated sardines crosswise onto pairs of parallel skewers to hold them securely flat.
8
Heat a ridged griddle pan or charcoal barbecue over medium-high heat until very hot, then lightly oil the grates.
9
Place the skewers onto the grill and cook undisturbed for three minutes until the underside is crisp and golden.
10
Turn the skewers carefully with a wide spatula and grill for another two to three minutes until cooked through.
11
Transfer the skewers to a warm serving platter and serve immediately with fresh lemon wedges.

Chef's tips

Using double skewers keeps the delicate fish from spinning when you turn them over the heat. Ensure the grill is smoking hot before adding the fish so the breadcrumb coating crisps without sticking.

Ingredient substitutions

fresh sardines (sardoncini) → fresh European anchovies or small fresh mackerel fillets
white wine vinegar → freshly squeezed lemon juice

Storage

Best enjoyed immediately off the grill, but leftovers can be kept in a sealed container in the fridge for up to one day.

Reheating

Reheat in a hot dry skillet or under a hot grill for two minutes until the breadcrumbs re-crisp.

Common mistakes to avoid

•Flipping the skewers too soon, which tears the delicate fish and strips away the breadcrumbs.
•Leaving excess moisture on the fish before crumbing, resulting in a soggy rather than crisp crust.

Serving suggestions

Fold inside warm Romagna piadina flatbread with a handful of fresh rocket and sweet raw onion.Serve as a main course with grilled radicchio and a chilled glass of Trebbiano Romagnolo.