In this chapter Mr Slater refers to " beccafico" a stuffing used by Sicilians in sardines. He says ".......I am not the sort of cook to stuff a sardine....." I quite agree, sounds far too fiddly and time consuming.
The lamb cutlets last night were served with a crumb mixture based on " beccafico".
Having returned home late after a day' s shopping I set hubby to work as my prep chef and the crumb mixture was soon prepared - although I did catch him eating the orange when he had grated the zest from it . The juice was needed so good job the fruit bowl contained another orange. You can't get the staff !!!!!.
We both enjoyed this dish, looks a bit messy in the photo but flavours were good - quite reminiscent of some Moroccan recipes I have done. If I can brush up on presentation it would make a good dinner party main course.
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