- 1 pound fresh sardines, cleaned and gutted
- 1 cup white wine vinegar
- 1/2 cup white wine
- 1/2 cup raisins
- 1/2 cup pine nuts
- 2 large onions, thinly sliced
- All-purpose flour, for dredging
- Olive oil, for frying
- Salt and pepper, to taste
Instructions:
1. Rinse the sardines under cold water and pat them dry with paper towels. Season the sardines with salt and pepper, both inside and outside.
2. Dredge the sardines in flour, shaking off any excess.
3. In a large frying pan, heat olive oil over medium heat. Fry the sardines in batches until golden brown on both sides, about 2-3 minutes per side. Remove the sardines from the pan and set them aside on a paper towel-lined plate to drain excess oil.
4. In the same pan, add the sliced onions and sauté them until they become soft and translucent about 5-7 minutes.
5. Add the white wine vinegar and white wine to the pan with the onions. Stir well to combine and let it simmer for a couple of minutes.
6. Add the raisins and pine nuts to the pan and continue to cook for another 2-3 minutes until the flavors meld together.
7. Arrange a layer of fried sardines in a shallow dish, then top with a layer of the onion mixture. Continue layering the sardines and onions until you have used all the ingredients, ending with a layer of onions on top.
8. Pour the remaining vinegar mixture from the pan over the top layer. Cover the dish and let it marinate in the refrigerator for at least 24 hours. This dish is traditionally served cold or at room temperature.
9. Before serving, allow the dish to come to room temperature. Serve the Sarde in Saor as an appetizer or as part of an antipasto platter. It pairs well with crusty bread.
Enjoy the delightful combination of sweet and sour flavors in this traditional Italian dish!
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