Sardine in Carpione

Name: Sardine in Carpione (Marinated Sweet-and-Sour Sardines)
Yield: For 4
Cuisine: Italian
Ingredients: 12 large fresh sardines, cleaned; flour for dusting; Olive oil for frying; 90 ml (3 fl oz) olive oil; 1 small glass of dry white wine; 5 tbsp white wine vinegar; 1 small chilli; 1 tbsp pine nuts; 2 tbsp raisins; 2 bay leaves; 1 carrot, cut into very small cubes; 1 large red onion, thinly sliced; 1 tsp sugar

Marinated Sweet-and-Sour Sardines

Preparation info

For
4

Difficulty
Easy

Appears in

Carluccio's Complete Italian Food

By Antonio Carluccio and Priscilla Carluccio

Published 1997

About

This is a delightful summer dish which can be served as an antipasto. Perch, trout and lake fish are all suitable alternatives for marinating in carpione. The most important thing is that the fish should be very fresh.

Ingredients

12 large fresh sardines, cleaned
flour for dusting
Olive oil for frying

Europe
Italy
Starter
Fish course
Pescatarian
Mediterranean
Summer

Method

Dust the sardines in flour, then shallow-fry them in olive oil until crisp on both sides. Arrange them in a single layer in a shallow dish.

To make the marinade, heat the olive oil in a separate pan and fry the onion, carrot, bay leaves, raisins, pine nuts and chilli until the vegetables are soft. Add the vinegar, wine and sugar, mix well and then pour the marinade over the warm fish. L