Sarda ita fit (Stuffed Bonito) is a traditional Ancient Roman recipe for a dish of fried sardines stuffed with a mix of herbs, eggs and dates. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Sarda ita fit.
Sarda ita fit: coquitur sarda et exossatur. teritur pipere, ligustico, thymo, oregano, ruta, caryota, melle. et in vasculo ovis incisis ornatur impensa. vinum modice, acetum, defritum et oleum viridem.
Translation
Sardines are prepared thus:
Cook and bone the bonito; fill with crushed pepper, lovage, thyme, oregano, rue, moistened with date wine, honey; place on a dish, garnish with cut hard eggs. Pour over a little wine, vinegar, reduced must, and virgin oil.
Modern Redaction
Ingredients:
500g cooked and boned bonito
½ tsp ground pepper
½ tsp lovage seeds
½ tsp thyme
½ tsp oregano
½ tsp rue
150g stoned dates
1 tbsp honey
4 hard-boiled eggs
50ml white wine
50 ml defritum
3 tbsp green olive oil (cold-pressed)
sprig of watercress to garnish
Method:
Sprinkle the surfaces of the sardines with freshly-ground pepper and fry for 2-3 minutes per side until thoroughly cooked. Once cooked, allow to cool and remove the backbone by taking hold of the tail and pulling it out through the body cavity.
Finely chop the herbs and dates, transfer to a bowl and add all the liquid ingredients. Mix together well and use this to stuff the body cavities of the bonito. Arrange the stuffed bonito on a plate, quarter the boiled eggs and place around the bonito. Finally garnish with some watercress and serve.
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