Sardines In Saor

Preparation:

Preparation: The sardines must be cleaned of the head and innards, scaled and finally washed and dried. After having floured them, fry them in very hot oil a few at a time making them golden. Then they are placed on absorbent paper and left to cool. At the same time, the onions cut into strips are also fried; as soon as they are golden, the vinegar and salt are poured in, keeping cooking until the vinegar is absorbed. Arrange a layer of sardines and one of onions alternately in a bowl; on top of each layer of onions, add the pine nuts and sultanas (previously soaked in hot water). The dish should be served 48 hours after its preparation.