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How to make the sardelle 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.
Recipe courtesy of The Italian Trade Commission.
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