This classic Venetian dish, can be done with opened pilchards without even the fish-bones as well as with closed ones well cleaned from head and bowels. In both cases, they must be accurately washed to remove all of the fish scales.
Flour the pilchards with the 00 flour adding a little salt to the powder.
Fry them and dry on blotting paper.
With oil in a wide frying pan, fade the sliced onions adding, slowly and from time to time, water and a little vinegar.
When the onions are softened, but before they cream down, add the rest of the vinegar (and eventually the pine-seeds and raisins) and let the pan evaporate the liquid in excess.
Make a bed with onions on the bottom of a large and deep container and dispose the fryed pilchard side by side over it. Proceed alternateing layers of sardines and layers of onions.
Cover the last with a layer of onion, of course. Drop over the dish any eventual remaining sauce. Cover the dish and let it flavour for at less two days
Stating its best flavouring after a week and up to one month, serve Sardee in Saór al less after two days, at room temperature, with warm and thick yellow maize porridge
You can prepare this way also exquisite shrimps, or
sfogi (soles), or pasarini (plaices), being aware to use only small sized fishes.
