- 2 kg lake sardines
- Flour
- Peanut oil
- 6 Onions
- 150 g pine nuts
- 150 g Soaked raisins
- 2 tbsp Sugar
- Extra virgin oil
- 1/2 cup vinegar
- Salt,pepper
Take open sardines stripped of head and tail and flour them, fry them for a few minutes in peanut oil and let them drain. Separately stew the onions cut into rings with a drizzle of extra virgin olive oil, add the raisins and pine nuts. Sprinkle with 2 tablespoons sugar and 1/2 cup vinegar, allow to flavor well. Lay the sardines in a container (do not use aluminum foil) and cover with lecipoles, making layers. Seal and refrigerate for at least 12 hours before eating them, perhaps with a slice of polenta