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 - Sicilian sardines marinated in vinegar and fried until golden and crisp.
- 1 kg – 2 lbs. sardines cleaned and butterflied (heads and backbones removed, but keep the tail)
- Red or White Wine Vinegar
- Salt to taste
- Vegatable Oil for shallow frying