This traditional Venetian sweet and sour sardines were originally used to extend the expiration date. It’s a tasty combination of sweet and sour and is perfect as a snack, lunch or starter.
Coat the sardines with flour and some salt. Get rid of the excess flour.
Put a frying pan with olive oil on medium heat. Fry the onion for 3-4 minutes until softened and add the raisins.
Add the pine nuts and stir well. After 2 minutes, pour in the white wine vinegar. Add the rosemary and let simmer for 15 minutes on low heat.
Put another frying pan with peanut oil on medium-high heat. Fry the sardines for 2 minutes on both sides and drain on kitchen paper.
Put the sardines on a plate and cover with the sweet and sour mixture. Let the dish cool down to room temperature before you serve it.
- 40 g. flour
- 12 sardines, cleaned and without head
- 4 tbsp. olive oil
- 6 onions, cut in rings
- 5 tbsp. raisins
- 2 tbsp. pine nuts
- 4 tbsp. white wine vinegar
- 1 sprig of rosemary, leaves finely chopped
- 100 ml. peanut oil