2 kg of clean sardines, with heads and central spine removed
Salt to taste
1 cup all-purpose flour
1 1/2 cups olive oil
12 cloves garlic, peeled
1 1/2 cups red wine vinegar
1 1/2 cups dry white wine
1 1/2 cups water
4 bay leaves
12 grinds of black pepper
Lemon slices
2 kg of clean sardines, with heads and central spine removed
Salt to taste
1 cup all-purpose flour
1 1/2 cups olive oil
12 cloves garlic, peeled
1 1/2 cups red wine vinegar
1 1/2 cups dry white wine
1 1/2 cups water
4 bay leaves
12 grinds of black pepper
Lemon slices
Prepare this recipe with 2 or 3 days' advance notice
Sprinkle salt inside and outside the sardines
Dredge the sardines in flour
Heat 1/2 cup olive oil with 2 cloves garlic and fry the sardines twice until they're golden brown
Arrange the sardines on a flat plate (remove garlic)
Heat the remaining 1/2 cup olive oil and cook the 10 remaining garlic cloves until they're caramelized
Combine the vinegar, wine, water, bay leaves, black pepper, and salt to taste
Let it come to a boil and simmer for a few minutes
Let it cool and pour over the fish
Arrange lemon slices on top
Cover and refrigerate for 2 days or more
Serve at room temperature
Yield: About 40 servings
