Sarde alla Griglia con Salmoriglio (Sicilian Grilled Sardines with Salmoriglio) Sarde alla griglia con salmoriglio is two things done well and nothing else. Sardines bought that morning, scaled and gutted and grilled over wood until the skin blisters, and salmoriglio, the Sicilian sauce of olive oil, lemon, garlic and oregano that is spooned over them the second they come off the fire. No marinade, no breadcrumb, no tomato, no pan. The whole dish takes eight minutes over the

Pasta con le Sarde al Forno (Baked Sicilian Pasta with Sardines) Pasta con le sarde al forno is the version of the most famous pasta in Palermo that almost never leaves the island. The sauce is the one Sicily has built for centuries, fresh sardines broken down with wild fennel, saffron, raisins and pine nuts, but instead of going from pan to plate it is folded through bucatini, pressed into a baking dish, covered with toasted breadcrumbs and baked until the surface sets into

Fresh sardines, cherry tomatoes, garlic, white wine, parsley, lemon, and spaghetti come together in a bright coastal Italian pasta. The method protects the fish's delicate texture while pasta water and olive oil create a light, glossy sauce.