Insalata di Cipolle con le Sarde - or Onion Salad with Salted Sardines - is a very traditional Roman way to start a meal. According to Ada Boni, cipolle con le sarde require a determined stomach, and are thus falling from favor. I have my doubts, because I often encounter something quite similar, albeit with less onion, along the coast in Southern Tuscany.
Prep Time: 20 minutes
Ingredients:
- Onions
- Salted Sardines
- Olive oil
- Vinegar
- Salt and Pepper to taste
Preparation:
Slice abundant onions, lay them out on a plate, and add to them salted sardines that you have beheaded, split, and boned. Sardines are sold by delicatessens and come preserved in barrels, like anchovies. The only difference when anchovies are used instead is that their heads are left on, and therefore Romans call them Alici co' l'ermo, helmeted anchovies. Season this dish with olive oil, oil, vinegar, a pinch of salt, and abundant pepper.
