This “Sarde Allinguate” are another incredible excellence of the Sicilian cuisine. The term “allinguata” comes from the attempt of poor people in the old days to imitate the dishes made for the wealthier classes. The rich lords of the time could afford big banquets and luxurious food with delicious raw materials such as sole; the popular class was content with cheaper foods such as sardines. The way that the sardines are opened, like a book, gave them the feeling of eating a superior quality fish. Even the pickling in vinegar, thanks to the inventiveness of Sicilian housewives is probably due to the need to mask the smell of the fish not exactly fresh.
Today we still cook them just because they are super tasty and everyone loves them!
Sarde Allinguate | Sweet and sour fried sardines
Course: Main CourseDifficulty: Easy2
servings40
minutesIngredients
Fresh Sardines 500gr
Flour
White wine vinegar
Olive oil
salt
Directions
- Remove the scales from the sardines, detach the head and open them like a book, removing the bones but leaving the tail.
- Wash them thoroughly and drain them.
- Now put them on a plate and cover them with the white wine vinegar and leave them for 30 minutes.
- Dry them with absorbent paper to remove the excess vinegar and dip them in the flour.
- Fry them in hot oil and then put the salt – they are amazing when served hot!
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