400 g fillet of sardines
100 g onions
80 ml white wine vinegar
Flour for breading
4 tbsp. l. olive oil
1 small bunch of parsley
2 cloves garlic
2 bay leaves
1 tbsp. l. fresh oregano (or 1 tsp. desiccated)
salt and black pepper to taste
How to make the Filetti di sarde a scapece:
Grilled sardines sprinkled with flour.
Heat the oil in a saucepan or deep fat fryer, fillet portions omitted in the oil, and fry until crispy golden brown.
Ready to put fillets on a paper napkin to a stack of extra fat. Then the sardines with salt and deep shift in the flat form.
Slice the onion half rings and fry in olive oil, which adds bay leaves, cloves of garlic, and oregano.
Add white wine vinegar, and put out the bow for a couple of minutes.
Put the onions with the marinade on the fish and leave to marinate for several hours. Finished dish sprinkle with finely chopped parsley.