Sarde in Saor recipe


Ingredients: 1/2 kg of fresh sardines, 700 grams of white onions (or red), to taste flour, vegetable oil to taste, to taste extra virgin olive oil, salt and pepper, 1 tablespoon of sugar, 100 ml of white vinegar, a handful of raisins, 1 handful of pine nuts. Procedure: Clean the sardines, taking care to leave the tail attached. Wash them and close them on themselves recomposing. Put them in a pot in which you have placed the flour and fry in peanut oil. Drain and arrange them on a plate with paper towels underneath. Slice the onions into thin slices and cook them in olive oil. Add salt and pepper and add sugar and vinegar. Keep the flame until it evaporates. Once cooked, add the raisins previously soaked in warm water and the pine nuts. Arrange the sardines in a pan and cover with hot onions. Let stand sardines for at least a day and enjoy them cold.

Saor was the main preservation method used by the Venetian fishermen needed to keep the food on board for extended periods of time. Sardines, after having been fried were kept in a jar layered with sweated onions and vinegar to produce a shelf stable preservation. Ingredients: 1/2 kg of fresh sardines700 grams of red onionsFlourVegetable oilExtra virgin olive oilSaltPepper1 tablespoon of sugar100 ml of white vinegar1 handful of raisins soaked in warm water1 handful of pine nutsProcedure: Gut and debone the sardines being careful to leave the tail attached. Rinse and realign fillets flesh to flesh. Dredge the sardines in flour and fry in vegetable oil. Drain and arrange them in a single layer on a plate lined with paper towels. Slice the onions thin and sweat in olive oil. Add salt and pepper to taste then add the sugar and vinegar. Cook over medium heat until all the liquid has evaporated. Once cooked, drain the raisins previously soaked in warm water and add along with the pine nuts. Arrange the sardines in a jar or terracotta pot and cover with hot onions. Allow the sardines to rest for at least a day or up to a month and enjoy cold as a snack or as a side dish.

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