Marinated sardines are not only a typical dish of the Lake Garda area, they are also eaten in other parts of the Veneto, such as Venice and the surrounding area. Marination is actually a traditional preservation method, that consists of soaking food in a sweet-and-sour liquid. Sailors invented the method to keep fish fresh on the ships.  The sardines do taste better indeed, if you let them rest for at least 24 hours.

 icon-cutlery Ingredients: (for 4 people)

  • 600 g* sardines
  • 2 eggs
  • breadcrumbs
  • white wine vinegar
  • extra virgin olive oil
  • 30 g dried raisins
  • 30 g pine nuts
  • 1 Tbs sugar

 icon-cutlery Preparation:

Clean, wash and dry the sardines. Coat them with whisked eggs and breadcrumbs. Fry the sardines in oil for about two minutes, then drain and dray them. Pour half a cup of oil in the saucepan,and add  two glasses of heated vinegar, the raisins, the pine nuts and the sugar. Boil up the mixture for a few minutes. Arrange the sardines on the serving tray, sprinkle each layer with marinade, especially the last. Let it rest 24 hours, then serve.

* 1g =0.035 ounces