Sarde in Saor
Sarde in Saor are the quintessential Venetian dish: fried sardines marinated with onions in a sweet and sour sauce, raisins, and pine nuts. A dish born from maritime tradition, created to preserve fish during the long voyages of the Serenissima.
Every Venetian bacaro offers them as a cicchetto: a small glass of ombra and a sarda in saor.
Preparation
- 1
Clean the sardines, open them flat, and remove the backbone. Dust with flour.
- 2
Fry the sardines in generous oil until golden. Drain on paper towels.
- 3
Slice the onions thinly and stew them gently in oil for 20 minutes.
- 4
Add the vinegar and cook for 5 minutes. Stir in the soaked raisins and pine nuts.
- 5
In a container, alternate layers of sardines and onions in saor.
- 6
Cover and let rest in the refrigerator for at least 24 hours before serving.
Chef's Tips
Sarde in Saor improve with time: prepare them 2-3 days ahead. The onions should be very soft and sweet. The sweet and sour balance should not be too acidic.