Half a of kilo of fresh sardines or large anchovies
4-5 cloves of garlic
A dozen green olives, pitted
Half a spoon of pickled capers
Half glass of olive oil
A glass of dry white wine
2-3 spoons of desert wine or a teaspoon of honey
A spoon of vinegar (ideally balsamic)
Salt and pepper
How to prepare:
Clean the sardines and remove the heads and intestines. Remove the scales by rubbing each fish with paper towels from tail to head, under water. Put the fish in cold, salted water, ideally in a deep pan or wok. When the water boils remove the fish and put them on a deep plate. Add salt and pepper, then add a few drops of olive oil. Use the rest of the oil to fry the onion, together with the minced olives and capers. When the onion turns yellow, add the wine. Add the desert wine or honey, and the vinegar. Cook until the liquid is reduced by half. Cover the sardines with warm sauce, and eat it right away, or later cold.
Recipe courtesy of Zlatko Gall.