2 lbs. sardines
1 lb. white onions, sliced
2-3 cups vinegar
1 cup extra virgin olive oil
2 tbs. pine nuts
2 tbs. raisins
How to make the Sardelle In Saor – Sardines in Saor:
Gut and remove the head and bone of the sardines. Wash and pat dry, coat with flour and fry in olive oil. Drain them, remove the excess oil with a paper towel, salt and set aside.
Prepare a cooked marinade: fry the onions in olive oil over low heat and, when golden brown, add the vinegar. Keep over low heat for a few more minutes to reduce the vinegar slightly. Remove from pan, and set aside.
Fill a terracotta dish with alternate layers of sardines and the marinade and add pine nuts and raisins. The top layer should be the marinade.
Cover and let the sardelle in saor rest for 1-2 days before eating. This is a very good served as an antipasto.
Regional recipe from Veneto