Bruschetta with sarde in saor
Instructions
Clean and wash the sarde then flour them and fry them in plenty of boiling oil.
Drain and add salt.
In a pan you browned with the onion oil, cut into thin slices.
Pour 2 cups of vinegar and cook for a few minutes.
In a bowl, place the fish in layers alternating with onion rings, pine nuts, and raisins is found in water and well squeezed.
Let the Terrine in a cool place for 24 hours, then bruscate the bread and season.
Ingredients and dosing for 4 persons
- 4 slices bread of bruscato
- 400 g of fresh sardines
- 50 g of pine nuts
- 1 white onion
- 50 g of sultanas
- Flour
- Salt
- Olive oil
- 2 cups of wine vinegar