Di:
Pulire le sarde, evisceratele e togliete la lisca centrale infarinatele e friggetele, mettetele su carta da cucina per eliminare l'olio in eccesso e salarle leggermente.
Ora prepariamo le cipolle.
Affettatele e mettetele in una pentola con olio d'oliva extravergine, le foglie di alloro e il peperoncino, mettete il coperchio e fate stufare a fuoco bassissimo, mescolando di tanto in tanto fino a quando non risultano morbide.
Aggiungete a questo punto l'aceto e lo zucchero,fate andare per 1-2 minuti poi aggiungete le sarde, formando degli strati.
Coprite e fate cuocere per 5-6 minuti a fiamma bassa.
Spegnete e lasciate riposare.
Servite fredde
Sarde "allinguate" con cipolla all'agrodolce
Pentole volanti 19.10.2022, 16:50
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