2 kg of clean sardines with heads and central spines removed
Salt to taste
1 cup of wheat flour
1 1/2 cups of olive oil
12 cloves of garlic, peeled
1 1/2 cups of red wine vinegar
1 1/2 cups of dry white wine
1 1/2 cups of water
4 sprigs of rosemary
12 grams of black pepper
lime wedges
2 kg of clean sardines with heads and central spines removed
Salt to taste
1 cup of wheat flour
1 1/2 cups of olive oil
12 cloves of garlic, peeled
1 1/2 cups of red wine vinegar
1 1/2 cups of dry white wine
1 1/2 cups of water
4 sprigs of rosemary
12 grams of black pepper
lime wedges
Prepare this recipe with 2 or 3 days' advance notice
Sprinkle salt inside and outside the sardines
Dredge them in flour
Heat 1/2 cup of olive oil with 2 cloves of garlic and fry half of the sardines at a time, until golden brown
Arrange them on a flat surface
Remove the garlic
Heat the remaining olive oil and cook the remaining 10 cloves of garlic until golden brown
Combine the vinegar, wine, water, rosemary, black pepper, and salt to taste
Let it simmer and boil for a few minutes
Wait for it to cool and pour over the fish
Arrange lime wedges on top
Cover and refrigerate for 2 days or more
Serve at room temperature.
