Sarde in saor is one of the most iconic dish from Venice. It's an appetizer of fried sardines marinated with caramelized onions, raisin and pine nuts. You might have tried this dish during your trip to Venice and fell in love. Here it's how to make it.
8 fresh sardines (about 500g deboned)
3 tablespoons extra virgin olive oil
500g white sweet onion
40g pine nuts
250ml white wine vinegard
flour, as needed
vegetable oil for deep frying
salt, to taste
pepper corns, to taste
1 tablespoon caster sugar
few bay leaves
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Directions Preparation:30min › Cook:1hour › Extra time:1day › Ready in:1day1hour30min
Clean the sardines. Open them as a book and leave on a paper towel to drain their water.
Slice the onions very thinly, using a mandolina. Place in a pan on low heat with the oil and cook slowly for 30 minutes or until wilted. The heat will always remain low, so the onion won't burn.
Add sugar, vinegar, bring on medium heat and cook for 15 minutes. Remove from heat and let stand.
Flour the sardines fillets on both sides, shake off the excess flour.
Heat the vegetable oil and deep fry the sardines, a few at the time, for about 3 minutes or until golden.
Remove with a slotted spoon and drain on paper towel. Transfer on a plate and let cool down.
Once both the sardines and onions are cold, start assembling the plate. Lay some of the fish on the bottom of a glass serving pan, add some of the onions then cover with an handful of raisin and pine nuts. Proceed forming as many layers as the ingredients will allow, finishing with the onions.
Add some bay leaves, an handful of pepper corns and refrigerate for 24 hours before serving.