Method

Before cooking, soak raisins in white wine for about 20 minutes until they plump.  Let stand in the wine which is used for the sauce.

Heat oil in a large, heavy-bottomed skillet over medium heat.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Stir in the onions and saute until lightly browned and very soft.  Add the sugar and the bay leaves, and sauté a minute longer. Stir in the raisins with their soaking wine, and let the wine boil until reduced to a half. Stir in the white wine vinegar, and let it bubble for about a minute. Add the pine nuts.

Pat the sardines dry. Pour flour onto a plate with salt and pepper to taste. Dredge the sardines in the flour.

Heat remaining oil in a large, heavy-bottomed skillet over medium heat. When the olive oil is hot but not smoking, add the sardines, working in batches.  Crowding the pan creates steam, and stops a proper saute.   Fry until crisp and browned on one side, about 2 minutes, and then turn to brown the other side, about 2 minutes more. Drain well, and layer in a serving dish, pouring some sauce over each layer. 

Let the fish marinate for about four hours to fully absorb the flavors.  Serve cold.

Serves: 6

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