'22 fresh sardine fillets, cleaned and gutted, without head, scales or tail (approximately 1 kg)'
'1 cup of salt'
'4 cups of white wine vinegar'
'22 small onions cut in half or 44 green olives without pits'
'2 cups of olive oil or vegetable oil (for covering the sardines)'
'1 large onion cut into rings'
'2 sprigs of rosemary'
'1 pinch of oregano'
'3 whole red peppers'
'22 fresh sardine fillets, cleaned and gutted, without head, scales or tail (approximately 1 kg)'
'1 cup of salt'
'4 cups of white wine vinegar'
'22 small onions cut in half or 44 green olives without pits'
'2 cups of olive oil or vegetable oil (for covering the sardines)'
'1 large onion cut into rings'
'2 sprigs of rosemary'
'1 pinch of oregano'
'3 whole red peppers'
'Place the sardine fillets in a shallow glass dish and season with salt and white wine vinegar (reserve three tablespoons of the vinegar for the marinade)'
'Let it rest in the brine for no more than three minutes, or the fish may become mushy'
'Drain and discard the marinade'
'Cut the fillets in half lengthwise, removing all the bones'
'Roll them up, one by one, around the onion or olive halves'
'Use a toothpick to secure the filling and place the rolled sardines in a shallow glass dish'
'Mix together the three tablespoons of reserved white wine vinegar, olive oil, sliced onion, and rosemary sprigs, and pour it over the roll-mops'
'Sprinkle with oregano and top with whole red peppers'
'If not using immediately, store the roll-mops in the refrigerator
Before serving, drain any excess oil.'
