Pilchard in saor
Instructions
Clean the anchovies, deprive of head and entrails, wash them and dry them.
Put them in flour and FRY in hot oil.
The sgocciolerete golden brown on both sides.
Make a sauce with onion and oil; Add a glassful of vinegar do mix and turn off the heat.
In a non-rusting container, place the layered pilchard; wet each layer with spoons of marinade until exhaustion ingredients.
You can enjoy the pilchard in saor (soused) after 24 hours up to 10/12 days.
Ingredients and dosing for 4 persons
- 800 g of sardelle
- 150 g of onions
- White flour
- Wine vinegar
- Olive oil
- Salt
- Pepper