Sardines in Saòre

Recipe for "Sarde in Saore"

Preparation:

Gently flour the sardines and sift the excess flour; fry them in abundant boiling oil and drain them on a wire rack with absorbent paper, adding a small sprinkle of salt.
Separately, thinly slice the white Chioggia onions and sauté them in a pan with a little extra virgin olive oil: when they are golden, sprinkle the vinegar and finish cooking by adding salt and pepper.
When the vinegar has evaporated, arrange alternating layers of onion and fried fish in a bowl. The dish should be kept cool and eaten the next day, when the carpione (marinade) has softened the fish bones.