Sarde in Saor

Sarde in Saor is a traditional Venetian dish that pairs succulent fried sardines with the sweet and sour taste of saor, a marinade made of caramelized onions and vinegar. Here’s the traditional recipe:

Ingredients

• 1 kg of fresh sardines, cleaned and butterflied
• Flour, as needed, for dusting
• Vegetable oil for frying
• For the Saor:
  • 4-5 large white onions, finely sliced
  • 150 ml of white wine vinegar
  • 100 g of raisins
  • 50 g of pine nuts
  • Extra virgin olive oil
  • Salt and pepper, as needed

Preparation

Sardines:

1. Rinse and dry the sardines. Remove heads and innards, if not already prepared by the fishmonger.

2. Lightly dust the sardines with flour.

3. Heat plenty of oil in a pan and fry the sardines until golden and crispy. Drain on paper towels and lightly salt.

Saor:

1. In a large pan, heat the extra virgin olive oil and add the sliced onions. Let them wilt over low heat until they become soft and translucent.

2. Add the vinegar and let the alcohol evaporate over high heat.

3. Add the raisins and pine nuts, season with salt and pepper, and cook until the onions are golden and caramelized.

4. Allow the saor to cool to room temperature.

Assembling the dish:

1. In a container, form alternating layers of sardines and saor, starting with and ending with saor.

2. Let the sardines rest and marinate in the refrigerator for at least 24-48 hours before serving; the dish improves if left to marinate longer.

Serve the Sarde in Saor at room temperature as an appetizer or main course. The combination of the fried sardines and the sweet and sour onions in saor creates a unique and delicious blend of flavors.