This recipe adds a salty kick to the classic Sarde a Beccafico by incorporating anchovy and capers into the stuffing for the sardines. The anchovy adds a rich umami flavor, while the capers provide a briny note. The sardines are stuffed with a mixture of breadcrumbs, anchovy fillets, capers, pine nuts, raisins, and olive oil. The dish is then baked until the sardines are crispy and the stuffing is golden brown.
