A far cry from their tinned cousins, European sardines are at their plumpest perfection in June. Writer Mary Ann Castronovo Fusco explains it all for you.
About Mary Ann Castronovo Fusco
Mary Ann Castronovo Fusco has been writing about food—although not usually sardines—for more than 25 years. Her focus is on Italian cooking and the New Jersey farm scene. She is also a local editor for the Zagat guide to New Jersey restaurants. You can find more of her writings at www.macfusco.com.
Stuffed Sardines | Sarde a Beccafico
This classic Sicilian sardine dish traditionally calls for carefully rolling the sardines around the filling. We simply sandwiched the filling between fish. Easy peasy.
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