One of the most traditional and original dishes in Venetian cuisine.
Serves 6-8: 1 kg sardines, 1 kg white onions, 3 dl red wine vinegar, 100 g all purpose flour, salt, raisins, Moletto Extra-virgin olive oil Integrale.
To prepare: Clean the sardines, removing the head, entrails and fins. Wash the sardines, dredge in flour and deep fry in hot oil. Drain on paper towels and salt.
In a saucepan, sauté the finely-sliced onions in extra-virgin olive oil. Add the vinegar and boil for several minutes. Add the raisins and salt to taste.
In a glass dish, alternate layers of sardines and onions until all ingredients have been used, finishing with a layer of onions.
Marinate in a cool place for at least 2 days before serving.
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