Preparazione
Cook the onions in 60 ml of oil with a pinch of salt over the lowest heat, lid ajar, until completely soft and pale gold, never browned, about 25 minutes.
25 minAdd the wine, then the vinegar; simmer 5 minutes so the sharpness rounds. Stir in raisins and pine nuts and take off the heat.
6 minPat the sardines dry, season, and dredge in flour, shaking off the excess.
10 minFry the sardines in hot oil in batches until golden and crisp, about 2 minutes a side. Drain on paper and salt lightly while hot.
12 minIn a ceramic or glass dish, layer: onions, sardines, onions, sardines, finishing with a thick blanket of onions and all the juices.
6 minCool, cover, and rest in the refrigerator at least 24 hours (48 is the bacaro standard). Bring back to room temperature to serve.
10 minServe with grilled polenta or good bread, a toothpick, and something cold and bubbly.
Consigli dello Chef
- Onions outweigh fish: The classic ratio runs to equal weight or more onion than sardine. If it looks like too much onion, it is exactly right.
- Respect the rest: Day-one saor tastes like fried fish with sharp onions. Day-two saor tastes like Venice. Plan accordingly.
- The white version, in saor bianco, skips raisins and pine nuts and leans on vinegar alone; some bacari serve both and let you argue.
