📝 About This Recipe
Transport your senses to the canals of Venice with Sarde in Saor, a quintessential Venetian antipasto that dates back to the Middle Ages. This dish features delicate, fried sardines preserved in a luscious landscape of caramelized white onions, plump raisins, and crunchy pine nuts, all brightened by a sharp vinegar marinade. It is a masterpiece of 'Agrodolce' (sweet and sour) flavors that actually improves with time, making it the ultimate make-ahead appetizer for an authentic Italian feast.
🥗 Ingredients
The Sardines
- 1.5 pounds Fresh Sardines (cleaned, heads removed, and butterflied)
- 1 cup All-purpose flour (for dredging)
- 2 cups Neutral frying oil (such as peanut or sunflower oil)
- 1 teaspoon Fine sea salt (to taste)
The Saor (Marinade)
- 2 pounds White onions (traditionally Chioggia onions, thinly sliced)
- 4 tablespoons Extra virgin olive oil (high quality)
- 1 cup White wine vinegar (bright and acidic)
- 1/4 cup Sultana raisins (soaked in warm water for 10 minutes)
- 3 tablespoons Pine nuts (lightly toasted)
- 1 tablespoon Granulated sugar (to balance the acidity)
- 5-6 whole Black peppercorns (slightly crushed)
- 1 piece Bay leaf (fresh or dried)
👨🍳 Instructions
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1
Begin by preparing the sardines: ensure they are scaled, gutted, and the heads are removed. Gently butterfly them by removing the spine, but keep the tail intact for a beautiful presentation. Rinse under cold water and pat thoroughly dry with paper towels.
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2
Place the raisins in a small bowl of warm water or white wine to rehydrate for at least 15 minutes, then drain and set aside.
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3
Dredge the dried sardines in the all-purpose flour, shaking off any excess. You want a very thin, even coating.
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4
In a deep skillet, heat the neutral frying oil to 350°F (175°C). Fry the sardines in batches for about 2 minutes per side until golden brown and crispy. Do not overcrowd the pan.
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5
Remove the fried sardines with a slotted spoon and drain them on a wire rack or paper towels. Season immediately with a pinch of sea salt while hot.
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6
In a separate large saucepan, heat the extra virgin olive oil over medium-low heat. Add the thinly sliced onions and a pinch of salt.
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7
Cook the onions slowly for about 15-20 minutes. They should become soft, translucent, and slightly sweet, but they must not brown or caramelize deeply.
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8
Stir in the sugar, bay leaf, and crushed peppercorns. Pour in the white wine vinegar and bring to a gentle simmer for 3-4 minutes until the sharp scent of raw vinegar mellows slightly.
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9
Turn off the heat and stir in the drained raisins and toasted pine nuts. This is your 'Saor'.
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10
In a ceramic or glass terrine dish, spread a small amount of the onion mixture on the bottom.
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11
Arrange a single layer of fried sardines over the onions. Cover the sardines with more of the onion and vinegar mixture. Repeat the layers until all ingredients are used, finishing with a generous layer of onions on top.
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12
Cover the dish tightly with plastic wrap or a lid. Let it cool to room temperature, then refrigerate for at least 24 hours. The magic happens during this resting period as the vinegar softens the fish bones and the flavors meld.
💡 Chef's Tips
Always use the freshest sardines possible; if they smell 'fishy' before cooking, they aren't fresh enough. Don't skip the resting time—the dish is significantly better after 2 or even 3 days in the fridge. If you find the vinegar too sharp, you can dilute it with 2 tablespoons of dry white wine. Avoid using red onion, as it will turn the dish a muddy color; white or yellow onions provide the correct sweetness and aesthetic. Ensure the sardines are completely dry before flouring to prevent a soggy crust.
🍽️ Serving Suggestions
Serve at room temperature, never straight from the fridge, to allow the olive oil and flavors to bloom. Pair with thick slices of grilled white polenta, a classic Venetian accompaniment. Serve alongside a chilled glass of crisp Prosecco or a dry Venetian white like Soave. Arrange on toasted crostini for an elegant passed appetizer at a cocktail party. Include a few sprigs of fresh parsley or a lemon wedge for a pop of color on the plate.