Instructions

1. Wash the sardines under cold running water, remove the heads and the innards.
2. Flour the sardines on both sides and deep fry in boiling hot oil until nice and golden.
3. Remove them from the oil, place them on kitchen paper to remove excess oil, add some salt and leave to rest.
4. Now thinly slice the onions.
5. Sautè the onion in some extra virgin olive oil on a very very slow heat, until they become soft and but they do not turn brown. At least 30 minutes.
6. Add the glass of white wine vinegar and the glass of white wine.
7. Bring to boil then switch the heat off.
8. Now take the sardines and place one layer in a small glass oven dish.
9. Place on top some of the onions and carry on making layers of sardines and onions (if you are using the pine nuts and the raisins add these as well to your layers).
10. Finish with a layer of onions.
11. Put it in the fridge for minimum 24 hours, better 48 hours.
12. Serve with grilled polenta.
13. PS: you can substitute the sardines with butternut squash, pumpkins, prawns or any other small white fish.

• Servings : 4
• Ready in : 2 Minutes
• Recipe Type : Main Course
• Ingredient : extra virgin olive oil, flour, Onion, parsley, salt & pepper, sardines, vinegar, White wine