BALSAMIC SARDINES

Cut the onion into very thin slices and arrange in a pan where you have already put the laurel leaves. Then arrange the sardines without bones. Add the salt, the fennel flowers and the Aceto Balsamico di Modena (about two spoonfuls). Now put the pan on the fire, cover with a proper lid and let cook for about 20-25 minutes. The sardines should be served warm on a warm tray.