Clean and gut the sardines by removing the heads and tails. Rinse thoroughly, then pat dry with paper towels.
2
Dredge the sardines in flour and fry them in olive oil until they are golden brown on both sides. Set aside.
3
Soak the raisins in lukewarm water for at least 1 hour.
4
Preheat the oven to 160 °C and toast the pine nuts for a few minutes until they are lightly browned.
5
In another skillet, heat a little olive oil, then add the thinly sliced onions. Cook over low heat until they become tender and translucent.
6
Remove the skillet from the heat and pour the white wine vinegar over the onions so that they are completely covered.
7
In a deep dish, arrange a first layer of onions and vinegar marinade. Add a layer of sardines, then cover again with onions. Repeat until all the ingredients are used up.
8
Cover the dish and let it sit in the refrigerator for at least 4 to 5 hours. This dish tastes even better the next day.
9
Slice a baguette into thin slices, cutting slightly on the diagonal, then toast them. Serve with sardines in Saor, a Venetian dish of sardines marinated with onions, raisins, and pine nuts.
