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Marinated Sweet-and-Sour Sardines


This is a delightful summer dish which can be served as an antipasto. Perch, trout and lake fish are all suitable alternatives for marinating in carpione. The most important thing is that the fish should be very fresh.

For 4

12 large fresh sardines, cleaned
Flour for dusting
Olive oil for frying

For the marinade:

90ml (3floz) olive oil
1 large red onion, thinly sliced
1 carrot, cut into very small cubes
2 bay leaves
2 tbsp raisins
1 tbsp pine nuts
1 small chilli
5 tbsp white wine vinegar
1 small glass of dry white wine
1 tsp sugar


Dust the sardines in flour, then shallow-fry them in olive oil until crisp on both sides. Arrange them in a single layer in a shallow dish.

To make the marinade, heat the olive oil in a separate pan and fry the onion, carrot, bay leaves, raisins, pine nuts and chilli until the vegetables are soft. Add the vinegar, wine and sugar, mix well and pour the marinade over the warm fish. Leave to marinate for a few hours before serving.

This recipe was kindly provided by Antonio Carluccio.
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