Sarde in saor (2)

Squamate sardines by scraping them lightly with a small knife, remove their head taking it between two fingers and pulling it forward: this will via the entrails.

Also cut the fins then wash and dry them with kitchen paper.

Rinse raisins with warm water and put it to soften in white wine.

Fill half the pan of frying with oil and let it heat.

Flour the minnows, and when the oil is hot, place them in the skillet and brown them on both sides and then draw them up and place on a double sheet of kitchen paper that will absorb the excess grease.

Gradually that sardines are ready spolveratele of salt and keep them from changing the paper on which they are placed.

Peel the onions and thin thickly.

Heat two tablespoons of olive oil in a pan and let dry onions, mixing them often.

When will be transparent and will begin to take color, cover with vinegar and Add pepper, coriander and cloves.

Simmer for two or three minutes and turn off the flame.

In a small bowl formed a layer of sardines, cover with some of the onions and sprinkle them with the pine nuts and raisins, drained and dried.

Continue forming the layers until exhaustion ingredients and finish with a layer of onions.

Pour over the vinegar sauce and then cover the bowl with plastic wrap and let it sit for at least 24 hours before eating them.

Keep it in the fridge it less cold a few hours before serving.

The saor is a typical dishes of the Venetian Lagoon dating from the time when, in the absence of refrigerators, there was the need to mask the smell not really pleasant little fresh fish.

Prepare in the same way also the anchovies and small soles from frying.

It is a truly exquisite dish that should prepare in abundance because after two or three days, when the flavors are well blended, is even better.