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Marinated sardines

  • 1 hour
  • Medium
  • Second Courses
Veneto

Ingredients: Per 4 servings

  • 2 lb sardines
  • 2 lb white onion
  • 5 oz all-purpose flour
  • 12 cups frying oil
  • 2 cups vinegar, white
  • cloves to taste

Preparation:

Fish preparation that keeps for a long time thanks to the “saòr”, that is the marinate: It is a simple dish with the flavor of the white onion and the tasty sardines. After removing heads and guts, wash the sardines and allow to dry. Then coat the sardines with flour and deep-fry. Once fried drain the excess oil onto some straw paper. In another pan, slowly brown the onions, cut into rather thick rings (the same weight of sardines and onions). Then pour in the white vinegar and bring it to the boil. A soon as it comes to the boil immediately turn off the heat. In a earthenware bowl make layers of the fried sardines, pour some onion-and vinegar marinate over each layer, a pinch of salt and a few cloves. Finish with the marinate. Put a lid on the bowl and, from the following day, the sardines “in saòr” can be eaten. This preparation can be a main course or a starter. Season with a few bay leaves.