Sarde in saor is one of the oldest and most iconic dishes of the Venetian tradition, originally devised by sailors as a way to preserve fried fish during long voyages at sea. The sweet-sour marinade of slow-cooked onions, white wine vinegar, raisins, pine nuts, and cinnamon reveals the strong Arab influence that shaped Venetian cuisine during the city's centuries as a maritime trading power. The dish is best made a day ahead - as it rests, the sardines absorb the complex marinade and the flavors deepen magnificently. It is traditionally served at room temperature as an antipasto or light main course during the summer months.
Preparação
20 min
Cozedura
35 min
Total
55 min
Doses
4 srv
Dificuldade
Medium
Calorias
320 kcal
For 4 dose(s)
Por dose
Clean and bone the sardines, leaving them as fillets. Dust lightly with flour on both sides.
Heat 3 tablespoons of olive oil in a skillet over medium-high heat. Fry the sardines in batches for 2-3 minutes per side until golden. Drain on paper towels and season with salt.
In the same pan, reduce heat to medium-low and add the remaining olive oil. Add the thinly sliced onions and cook very slowly for 20-25 minutes until completely soft, sweet, and lightly golden.
Add the white wine vinegar, sugar, raisins, pine nuts, and ground cinnamon to the onions. Stir well and simmer for 5 minutes until slightly reduced.
In a deep dish, arrange a layer of fried sardines, then cover with a generous layer of the sweet-sour onion mixture. Continue alternating layers, finishing with the onion sauce.
Allow to cool to room temperature, then cover and refrigerate for at least 4 hours, ideally overnight. Serve at room temperature as an antipasto.
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