This recipe adds a fresh twist to the classic Sarde a Beccafico by incorporating fennel and orange. The fennel adds a subtle anise flavor, while the orange provides a bright citrus note. The sardines are stuffed with a mixture of breadcrumbs, pine nuts, raisins, fennel fronds, orange zest, and olive oil. The dish is then baked until the sardines are golden brown and the stuffing is crispy.
