Sarde in Saor, as it is known in Venice. Originally prepared by Venetian fisherman on their boats. This recipes serves 4more
lb fresh sardines
lb white onions
oz white wine vinegar
lb pine nuts
oil to deep fry ( i use coconut oil)
1. Wash the sardines under cold running water, remove the heads and the innards. Flour the sardines on both sides and deep fry in boiling hot oil until nice and golden. Remove them from the oil, place them on kitchen paper to remove excess oil, add some salt and leave to rest. 2. Thinly slice the onions. Sauce the onion in some oil until they become soft and golden, then add the white wine vinegar. Bring to a boil and turn off the heat. 3. Take the sardines and place one layer in a small glass oven dish. Place on top, some of the onions and some pine nuts & raisins. Continue to make layers of sardines, onions with nuts & raisins. Finish with a layer of onions. 4. Place in the refrigerator for a minimum of 24 hours, preferably 48 hours.