Sardines in Saor (Sardine in Saor)

The recipe in question is veneziana/trevisana.

This is a very tasty dish, which will keep for weeks (months, putting more vinegar), excellent as appetizer and to fill a sandwich.

This version does not last long, a couple of weeks, but it has a delicate taste.

It starts with sardines, headless and without innards (the plug you leave), washed, dried, flour and fried in plenty of oil until they are crisp.

Then these chalk liberally with salt.

Apart, lightly fry onions in extra virgin olive oil, with salt, until they soften and lose volume.

Note: you should not cut perpendicular to the axis of the onion (the way they are out of the rings, to be understood), but along the same axis, so that come out of segments (each slice with a piece of ' root '), so the final consistency is not really ' spappolata ', but you hear little pieces of onion.

Salt is necessary, onions, to throw out the water, so it will not stick.

The soffrittura must be done, and it would be good not to have to add water to everything, so with a low fire.

When cooked, add two cups of vinegar (for doses above, otherwise do in proportion), and turn off after half a minute.

When the onions have cooled a little bit, into a container off (like plastic food boxes) have a layer of sardines, onions, and continue until you finished everything.

Wait a few days before eating.