sarge beccafica, photo by James Abruzzo

Gutted, scaled, stuffed, rolled, and skewered sardines—heads-off but tails upward—were arranged between blood orange slices and bay leaves; there they nestled waiting to be baked with orange juice and pomegranate seeds, so they resembled little birds, the famous Sicilian "Sarde Beccafico." Photo by James Abruzzo.