- FEBRUARY 2018 -
HOME - Puglia - Apulian Cooking - Sardine fishballs
Apulian Cooking
Sardine fishballs A delicate dish, healthy and extremely cheap.
We advise accompanying it with a glass of Leverano white wine
by Dario Ersetti
SHARE Facebook Twitter

Sardine fishballs. Photo by Dario Ersetti

      This is a dish that used to be made when you were supposed to be eating lean, according to Catholic directives, for example on Fridays during Lent. 

      Sardines are a cheap product anyway, but in this case, by adding generous quantities of breadcrumbs, the overall cost of the dish is reduced even further. 
      As far as the choice of caciocavallo cheese is concerned, in this case in grated form, we note that recently it has been possible to find the product after seasoning in caves in Noci, in the southern Murge. It’s a procedure that adds greatly to the natural excellent flavor of the product. The difference obviously won’t be noted in the sardine balls, so we advise you to make them with normal caciocavallo and to taste, maybe later, the exquisite caciocavallo di fossa.
Some advice regarding the choice of wine. 
Very fresh sardines do not “taste fishy”, caciocavallo doesn’t “taste cheesy”: in this recipe the fishballs have a very delicate taste! We advise accompanying them with a Leverano white wine. It’s the color of straw with slightly greenish nuances, dry and cool with a slightly fruity vein, with hints of green apple and the right touch of acidity. It’s obtained from 80% Malvasia Bianca grapes and Chardonnay accounts for the remaining 20%. It’s 20% proof and should be served at a temperature 8-10°C.
The recipe
- 500 g of sardines (when cleaned they weigh circa 300 g)
- 100 g breadcrumbs
- 50 g grated caciocavallo 
- 2 eggs
- the grated zest of one small lemon
- a finely chopped clove of garlic
- a handful of parsley 
- salt
- pepper
- extra-virgin olive oil
      Clean the sardines, take off their heads, the innards, rinse them and dry them. Chop them roughly with a knife and mix them with the breadcrumbs, the grated caciocavallo, the parsley, the garlic, the eggs, the salt and the pepper. Mix together to obtain a fairly heavy dough to make the balls from, about the size of a walnut. Fry them in plenty of hot oil after dusting them with flour.  
More articles
Apulian Cooking   Flour gnocchi with scrum Apulian Cooking   The scapece of Gallipoli Apulian Cooking   Cupeta An irresistibile delicacy Apulian Cooking   Simulata with mussels Apulian Cooking   “Fruttone”, the other face of the pasticciotto Apulian Cooking   Potato and zucchini soup Apulian Cooking   Oven-baked pasta with eggplant and tomatoes Apulian Cooking   Filled wafers Apulian Cooking   Cuttlefish with artichokes and potatoes Apulian Cooking   Pisieddhri a cecamariti (Peas cecamariti-style) or Pisieddhri cu li muersi (Peas with fried bread) Apulian Cooking   Fish soup - Taranto style MEDITERRANEAN DIET   Fish A precious part of healthy eating Apulian Cooking   Puccia, pizzi and other delicacies Apulian Cooking   Troccoli with octopus sauce MEDITERRANEAN DIET   Octopus Few calories, good proteins Apulian Cooking   Cherry pistofatru MEDITERRANEAN DIET   Cherries, a miracle of goodness Apulian Cooking   Apostles’ fingers MEDITERRANEAN DIET   Ricotta Tasty, nutritious and light Apulian Cooking   Soup of cicerchie “alla pizzaiola” MEDITERRANEAN DIET   Cicerchia In pursuit of old-time flavors Apulian Cooking   Marzipan fruit Apulian Cooking   Troccoli with walnut sauce MEDITERRANEAN DIET   Walnuts Topping up on antioxidants Apulian Cooking   Spaghetti with clams and samphire MEDITERRANEAN DIET   Clams Low in calories, high in vitamins and minerals Apulian Cooking   Lecce’s “rustico” Apulian Cooking   Pot of spring vegetables MEDITERRANEAN DIET   Potatoes Apulian Cooking   Scarcella …one of the Easter delicacies MEDITERRANEAN DIET   Eggs, an extraordinary food Apulian Cooking   Marzotica …a taste of spring MEDITERRANEAN DIET   Marzotica ricotta For a calcium hit Apulian Cooking   Maritati with fresh breadcrumbs MEDITERRANEAN DIET   Anchovies A “poor fish” rich in goodness Apulian Cooking   Lentils with lampascioni (grape hyacinths bulbs) MEDITERRANEAN DIET   Lampascioni (Grape hyacinth bulbs) The viagra of the Ancients Apulian Cooking   Cakes An alternative to panettone and purceddhruzzi Apulian Cooking   Pasta with black chick peas from the Foggia Murge Apulian Cooking   “Olive leaves” Pasta with olives MEDITERRANEAN DIET   Olives, good and healthy Apulian Cooking   Green peppers with mussels MEDITERRANEAN DIET   Garlic A natural antibiotic Apulian Cooking   Spumone MEDITERRANEAN DIET   Everything you need to know about ice-cream Apulian Cooking   Apulian calzone Apulian Cooking   Foglie mischiate (mixed leaves) MEDITERRANEAN DIET   Wild herbs, precious for health Apulian Cooking   Baccalà with spunzali MEDITERRANEAN DIET   Onions, a concentration of beneficial properties Apulian Cooking   Artichoke parmigiana MEDITERRANEAN DIET   Artichokes …so tasty and precious for our health Apulian Cooking   Purceddhruzzi and carteddhrate to sweeten your Christmas MEDITERRANEAN DIET   Honey A prodigious food Apulian Cooking   Apulian focaccia MEDITERRANEAN DIET   Eulogy to carbohydrates Apulian Cooking   Red mullet with tomatoes MEDITERRANEAN DIET   Fish Protein of high biological quality Apulian Cooking   Poor Man’s style zucchini MEDITERRANEAN DIET   Zucchini An ideal summer food for the table Apulian Cooking   Stuffed pepper rolls MEDITERRANEAN DIET   Peppers Super-concentrated
with vitamin C
Apulian Cooking   Pea soup MEDITERRANEAN DIET   Fresh peas Lots of vitamins and the taste of Spring Apulian Cooking   Almond paste Easter lambs MEDITERRANEAN DIET   Almonds So good …and precious for health and beauty Apulian Cooking   St. Joseph’s zeppole MEDITERRANEAN DIET   Sweets How to stay in shape without feeling deprived Apulian Cooking   Tubettini pasta with mussels MEDITERRANEAN DIET   Mussels 
For a full serving of minerals
 Apulian Cooking   Ciceri e tria (pasta and chickpeas) MEDITERRANEAN DIET   Chickpeas Precious for good health and very tasty too Apulian Cooking   Pittule MEDITERRANEAN DIET   Extra virgin olive oil elixir of health and beauty Apulian Cooking   Leccese Quince MEDITERRANEAN DIET   The innumerable qualities of quince Apulian Cooking   Lecce’s eggplant parmigiana MEDITERRANEAN DIET   Eggplant, depurative and very tasty Apulian Cooking   Burnt grain MEDITERRANEAN DIET   The tomato king of good health and beauty Apulian Cooking   Pasticciotto, a delight from Salento MEDITERRANEAN DIET   Pasticciotto Apulian Cooking   Purée of fresh fava beans with chicory from Galatina MEDITERRANEAN DIET   Fresh fava beans Chock full of energy and beauty Apulian Cooking   Orecchiette with broccoli rabe MEDITERRANEAN DIET   What makes them good for you…