Sardine Veneziana style

  • 0

For four people

  • 8 sardine
  • 2 large onions
  • Olive oil
  • 1/4 cup of raisins
  • 1/4 cup pignola nuts
  • 1/4 cup balsamic vinegar
  • Salt
  • Pepper
  • Flour

Fresh sardine, butterfly and clean of bone, dust with flour and cook in olive oil till gold. Set aside.

Sauté onions in olive oil and butter, cool slow till very soft and add raisin and pignola nuts, salt, pepper, and vinegar.

Put on top of sardine and serve.