Sardines with shallots
Instructions
Clean, open, de-boned sardines.
Put them first in flour, then in the egg.
In a saucepan heat a glass of oil and friggetevi sardines for 5 minutes or more depending on the size.
Meanwhile, wash the parsley, peeled shallots, mince everything very finely and mix it with half a cup of white vinegar.
Add salt and pepper.
Drain fried sardines, drain well on absorbent kitchen paper, arrange on a serving dish and serve with the sauce with shallots aside.
Accompanying wines: Breganze DOC Pinot Grigio, Verdicchio Di Matelica DOC, Etna Bianco DOC.
