Venetian Sardines

By Food52
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2 tablespoons olive oil

1 1/4 cup thinly sliced onions

3/4 cups balsamic vinegar

3 tablespoons raw sugar

2 tablespoons raisins, chopped

1 bay leaf

large pinch saffron

1/4 cup pine nuts, toasted

8 fresh sardines, cleaned, gutted & scaled

all-purpose flour

olive oil, for frying


lemon wedges

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