📝 About This Recipe
A true jewel of Venetian 'cicchetti' culture, Sarde in Saor is a masterful balance of fried fresh sardines and sweet-and-sour caramelized onions. Originating from the 14th-century seafaring tradition of preserving fish for long voyages, this dish transforms humble ingredients into a sophisticated explosion of agrodolce flavor. The addition of plump raisins and toasted pine nuts provides a delightful textural contrast that captures the historic spice-trade influence of Venice.
🥗 Ingredients
The Sardines
- 1 kg Fresh Sardines (cleaned, heads removed, and butterflied)
- 1 cup All-purpose flour (for dredging)
- 2 cups Peanut oil (for frying)
- 1 teaspoon Fine sea salt (to taste)
The 'Saor' (Onion Marinade)
- 1 kg White onions (traditionally Chioggia onions, very thinly sliced)
- 4 tablespoons Extra virgin olive oil (high quality)
- 1 cup White wine vinegar (milder quality preferred)
- 50 grams Sultana raisins (soaked in warm water for 10 minutes)
- 40 grams Pine nuts (lightly toasted)
- 1 tablespoon Granulated sugar (to balance the acidity)
- 5-6 whole Black peppercorns (crushed slightly)
- 2 pieces Bay leaf (fresh or dried)
👨🍳 Instructions
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1
Begin by cleaning the sardines: remove the scales, cut off the heads, and pull out the guts. Gently butterfly them by running your thumb along the spine, removing the backbone while leaving the tail intact. Rinse under cold water and pat thoroughly dry with paper towels.
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2
In a large skillet, heat the peanut oil to 180°C (350°F). While the oil heats, dredge each sardine in the flour, shaking off any excess so only a thin veil remains.
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3
Fry the sardines in batches for about 2 minutes per side until they turn a light golden brown and become crispy. Do not overcrowd the pan.
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4
Drain the fried sardines on a wire rack or paper towels and sprinkle immediately with sea salt while still hot. Set aside.
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5
In a separate wide saucepan, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced onions and the bay leaves.
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6
Cook the onions very slowly for about 20-25 minutes. They should become translucent, soft, and sweet, but must not brown or caramelize deeply. Add a splash of water if they start to stick.
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7
Once the onions are soft, stir in the sugar, crushed peppercorns, and the drained raisins. Pour in the white wine vinegar.
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8
Increase the heat to medium and let the vinegar simmer for 3-5 minutes until the sharp alcoholic sting evaporates and the liquid reduces slightly.
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9
Stir in the toasted pine nuts, remove from heat, and let the onion mixture cool to room temperature.
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10
In a glass or ceramic rectangular dish, create a base layer using a few spoonfuls of the onion mixture.
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11
Place a layer of fried sardines tightly packed over the onions. Cover the sardines with more onions, and repeat the layers until all ingredients are used, finishing with a generous layer of onions and their juices on top.
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12
Cover the dish tightly with plastic wrap and refrigerate. For the authentic flavor, let the dish marinate for at least 24 hours, though 48 hours is even better.
💡 Chef's Tips
Always use the freshest sardines possible; if they smell like the sea, they are perfect. Never skip the resting period; the vinegar needs time to 'cook' and soften the fish bones and meld the flavors. If you cannot find fresh sardines, fresh anchovies or even small mackerel fillets can be used as a substitute. Slice the onions as thinly as possible (a mandoline is helpful here) to ensure they melt into a jam-like consistency. Be sure to use a non-reactive dish (glass or ceramic) because the vinegar will react with metal pans during the long marination.
🍽️ Serving Suggestions
Serve at room temperature, never cold straight from the fridge, to allow the fats to soften and flavors to bloom. Pair with thick slices of white polenta, either soft or grilled until charred. Serve as a classic Venetian appetizer alongside a glass of crisp, chilled Prosecco or a dry Soave. Accompany with crusty sourdough bread to soak up the delicious sweet-and-sour onion juices. This makes a wonderful addition to a seafood antipasto platter with marinated octopus and creamed cod (Baccalà Mantecato).