This typical Ventian dish dates back to medieval times. It's still a local favourite and is best prepared a day or two before serving so that the flavours have time to intensify.

Serve with a garnish of crisp lettuce leaves and fresh Italian bread.

Serves 4

Prep time: 3 hours

Cooking time: 30 mins

Ingredients

8 sardines

2 large white onions

50g raisins or sultanas, soaked in warm water

50g pine nuts, toasted till golden

1 tbs caster sugar

100ml white wine vinegar

1 glass of white wine

flour for dusting

olive oil for frying

salt and black pepper to taste

Method

Clean the sardines under fresh running water, removing all scales and rinsing the insides thoroughly. Pat the sardines dry, flour them lightly and fry until golden in a little olive oil. Season with salt and freshly ground black pepper. Remove and drain.

Thinly slice the onions and fry in the same oil until pale golden and tender. Add the white wine, then the vinegar, sugar, moistened raisins and toasted pine nuts. Continue to cook over a moderate heat for 5 minutes.

Taste the mixture to check the balance of flavour. If it’s too sweet, add a little extra vinegar. If it’s too sour, adjust with sugar. If you add ingredients at this stage, cook the mixture a little more. Season with salt and pepper.

Layer the sardines in an earthenware dish with the marinade. Allow to cool, marinating for at least 2 hours before sealing and refrigerating. Serve the next day (better still, 2 days later) at room temperature or warmed through.

Times Recommends

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• Oliver Peyton's Christmas pavlova
• Blood orange cosmopolitan