Sard in saor (Sweet and sour sardines)
- 1⁄2 cup white wine
- 1⁄4 cup raisins
- 2 lb. sardines, cleaned
- Kosher salt and freshly ground black pepper, to taste
- 3⁄4 cup olive oil
- 1 large white onion, sliced thin
- 1⁄3 cup white wine vinegar
- 1⁄4 cup pine nuts
Combine wine and raisins in a bowl. Soak for 30 minutes; drain, and set aside. Meanwhile, heat broiler to high. Season sardines with salt and pepper on a baking sheet. Broil, until cooked, about 2 minutes; cool.
Heat oil in a 4-qt. pan over medium-high heat. Add onion; cook until browned, 10–12 minutes. Add vinegar, reduce heat to medium-low, and cook until soft, 6–8 minutes. Stir in raisins, nuts, and salt and pepper; let cool. Place half the sardines on bottom of an 8″ x 8″ dish; cover with half the onion. Place remaining sardines on top; cover with onion. Marinate in refrigerator for 4 hours.