Remove the head and intestines from the sardines and wash them well under cold water. Dry them and coat them well in flour. Fry the sardines in hot oil until golden brown.
Slice the onions thinly and sauté them in olive oil. Add salt, pepper, sugar, and vinegar and let it evaporate.
Take a bowl and layer the sardines and the saor with raisins and pine nuts. Let it rest for at least 24 hours in the fridge before enjoying.
Pan
Bowl
Fridge
The origin of this recipe dates back to the 1300s, when Venetian sailors used it to preserve fish during long sea voyages. Usually prepared for the Feast of the Redeemer, it enjoys a balanced and impeccable flavor after at least 4 days of resting in the refrigerator.
Italia, Veneto
| Energy (kcal) | 62.15 |
| Carbohydrates (g) | 4.93 |
| of which Sugars (g) | 4.67 |
| Fat (g) | 1.45 |
| of which Saturates (g) | 0.33 |
| Protein (g) | 7.1 |
| Fiber (g) | 0.71 |
| Sale (g) | 0.03 |
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