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You are here: Home / Recipes / Appetisers / Sarde Allinguate

Sarde Allinguate

September 19, 2014 By Manu 3 Comments

Sarde Allinguate

I know I have said this before, but sardines are my favourite fish ever.  They are cheap and so good for you and I highly recommend you try them.  I just wish I could find them more often here in Sydney!  Today I will share with you a traditonal Sicilian recipe, very common in the city of Palermo: Sarde Allinguate.  The term allinguate apparently derives from the Spanish word lenguado (sole).  Sicily was under Spanish (Arab and French) dominations for many years and the Sicilian dialect reflects all these influences, so you will find many terms that sound like Spanish, French and Arab words.  In this specific case, it appears that while the rich Spanish nobles would enjoy expensive sole, the common people were left with sardines, which they butterflied to make them look like sole.  Also, they would marinate them in vinegar to kill any germs as they could not afford to buy the freshest fish.  Nowadays, the fish is fresh and even though common people can afford sole, sardines are still a favourite with Sicilians.  This recipe is very easy to make and it is one of my dad’s (and my) favourite dishes, so I dedicate it to him <3.  They taste tangy, crunchy and just plain delicious.  My mouth is watering just as I type this and I wish I could have these sardines for dinner!  Enjoy and don’t forget to check out my other Regional Italian Recipes.

Sarde Allinguate

Sarde Allinguate
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Sarde Allinguate

Sarde Allinguate - Sicilian sardines marinated in vinegar and fried until golden and crisp.

Course Main
Cuisine Italian
Prep Time 2 hours 30 minutes
Cook Time 10 minutes
Total Time 2 hours 40 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 1 kg – 2 lbs. sardines cleaned and butterflied (heads and backbones removed, but keep the tail)
  • Red or White Wine Vinegar
  • Flour
  • Salt to taste
  • Vegatable Oil for shallow frying

Instructions

  1. Place the cleaned sardines in a bowl and cover them with vinegar. Add salt to taste.
  2. Marinate them for 1 or 2 hours.
  3. Drain them and coat them with flour.
  4. Shallow fry them in hot vegetable oil until golden brown on both sides.
  5. Serve immediately.

Sarde Allinguate

Sarde Allinguate

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Related Posts:

  • POLPETTE DI SARDE ALLA SICILIANA – SICILIAN SARDINE PATTIES
  • Swordfish Caponata
  • Sicilian Sweet and Sour Mackerel
  • SARDE A BECCAFICO ALLA PALERMITANA
  • FISH BROTH WITH GARLIC CROSTINI

Filed Under: Appetisers, Fish, Italian, Mains, Mediterranean, Regional Italian Dishes Tagged With: fish, fried, Italian, Italy, main, marinated, Regional Italian Recipes, sardines, seafood, Sicilian, Sicily, vinegar

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Comments

  1. Toby @ Plate Fodder says

    September 20, 2014 at 3:51 am

    I was just looking the other day for a small fish addition for an upcoming Frito Misto for a client. And, here you are to the rescue! There just isn’t anything better than crispy sardines – Well played, you 🙂

    Reply
  2. Jamie says

    September 21, 2014 at 1:36 am

    I just got my husband back to cooking sardines! I love them especially fried… yours look delicious!

    Reply

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  1. Sarde Allinguate | Italian Food & Wine | S... says:
    September 20, 2014 at 11:34 pm

    […] I know I have said this before, but sardines are my favourite fish ever. They are cheap and so good for you and I highly recommend you try them. I just wish I could find them more often here in … Continue reading → The post Sarde Allinguate appeared…  […]

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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