This version of Sarde a Beccafico is served with roasted potatoes that are crispy on the outside and soft on the inside. The sardines are stuffed with a mixture of breadcrumbs, pine nuts, raisins, and parsley, and then baked in the oven until golden brown. The potatoes are seasoned with garlic, rosemary, and olive oil, and are roasted in the oven until tender and delicious. This dish is perfect for a hearty and satisfying dinner.
