Pickled Sardines Sardine in Saòr

For the marinade, halve the onions and cut into thin strips. Cut the garlic into fine slices. Heat 4 tbsp olive oil in a saucepan and sauté the onions and garlic. Add sugar, white wine, balsamic vinegar and clear soup. Bring to the boil briefly and simmer gently over medium heat for 5 min. Season with salt and pepper. Roast pine nuts in a frying pan without fat until golden brown. Add raisins and pine nuts to the marinade form.

Clean the sardines and cut the heads into small pieces so that the innards come off with them. Cut open the belly and rinse the remaining innards under cold running water.

Rub sardines well dry on kitchen roll.

Put flour on a plate and turn the sardines in it to the other side, tapping off excess flour. Bake sardines in 160 degree hot fat until golden brown and drain on kitchen roll. Season with salt and pepper.

Cut radicchio into 1/2 cm wide strips. Heat the remaining olive oil and sauté the radicchio lightly. Arrange the sardines on a platter and pour the marinade over them. Spread the radicchio evenly over the sardines and decorate with plucked parsley leaves.

Recommended wine: Prosecco Leopardi, Vino spumante di Conegliano, east Veneto

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