Sardines In Saor

Preparation:

Preparation: The recipe in question is Venetian/Trevisana. It is a very tasty dish, which can be kept for weeks (months, adding more vinegar), excellent as a snack and to fill a sandwich. This version doesn't last long, a couple of weeks, but has a delicate taste. We start with the sardines, headless and without innards (the plug is left), washed, dried, floured and fried in plenty of oil until crispy. Then they are sprinkled abundantly with salt. On the side, fry the onions in extra virgin olive oil with salt until they soften and lose volume. Note on the cut: it is best to cut not perpendicular to the axis of the onion (the way rings come out, to be clear), but along the same axis, so as to make wedges come out (each wedge with a small piece of ' root'), so the final consistency is not really 'pulped', but you can feel the pieces of onion. The salt is needed in the onions to get the water out, so they don't stick. The sautéing must be done indoors, and it would be good not to have to add water to everything, therefore with a low heat. At the end of cooking, add two glasses of vinegar (for the doses seen above, otherwise do it in proportion), and switch off after half a minute. When the onions have cooled down for a moment, in a large container (such as plastic food boxes) make a layer of sardines, one of onions, and continue until everything is finished. Wait a few days before eating.