Sardelle in Saor

Sardines in Saor

2 lbs. sardines
1 lb. white onions, sliced
flour
2-3 cups vinegar
1 cup extra virgin olive oil
2 tbs. pine nuts
salt
2 tbs. raisins

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 rest for 1-2 days before eating. This is a very good served as an antipasto.