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Sarde in Saor
Dinner
Italian
Veneto
Seafood
Sweet and sour fried sardines layered with caramelized onions, pine nuts, raisins, and vinegar. A centuries-old Venetian dish that tastes even better after marinating overnight.
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RECIPE
Sarde in Saor
Sweet and sour fried sardines layered with caramelized onions, pine nuts, raisins, and vinegar. A centuries-old Venetian dish that tastes even better after marinating overnight.
Prep20 mins
Cook30 mins
Total50 mins
Servings6
Dinner
Italian
Veneto
Seafood
Ingredients
- 500g fresh sardines, cleaned and filleted
- 500g white onions, thinly sliced
- 100ml white wine vinegar
- 50g pine nuts
- 50g raisins, soaked in warm water
- Plain flour for dredging
- Extra virgin olive oil
- Vegetable oil for frying
- Salt to taste
- 1 bay leaf
Preparation
1
Dredge sardine fillets in flour and fry in vegetable oil until golden and crispy. Drain on paper towels and season with salt.
2
In a separate pan, slowly cook onions in olive oil over very low heat for 20 minutes until soft and golden. Do not brown.
3
Add vinegar to the onions and let it reduce slightly. Add pine nuts, drained raisins, and bay leaf.
4
In a deep dish, layer fried sardines and the sweet-sour onion mixture alternately.
5
Cover and refrigerate for at least 12 hours (ideally 24) before serving at room temperature.
Servings and Nutrition
Number of Servings in Sarde in Saor6
Nutrition for 1 serving (4 sardines)
310Calories (kcal)
22Protein (g)
22Carbs (g)
15Fat (g)
Protein 22.0g28%
Carbs 22.0g28%
Fat 15.0g43%