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Sarde in saor
Sarde in saór
Sarde in saór
ph. @thereal.ladymarmaladedoha via Instagram
Sarde in saór, or sweet-and-sour sardines, is a classic Venetian dish, in which sardines are deep-fried then left to marinate with onions and vinegar.
Born in 14th century Venice, sardines in saór (literally, ‘flavour’), is one of the most popular fish dishes of the Venice Lagoon, that makes a perfect starter.
It’s commonly found served as cichéti (small snacks served with aperitifs) in Venetian bàcari (wine bars).
Sardines (whose scientific name is Sardina pilchardus) are one of the most important local fishes found in the lagoon. In the past, sardines could be sold on the fish stands of the Rialto market only if they measured at least 7 centimetres! La Serenissima was particularly severe with fish vendors selling undersized fish: today, on the wall near the entrance of Rialto fish market, you can still see a white marble table indicating the minimum allowable sizes for lagoon fish.
INGREDIENTS (serves 5):
2kg white onion, finely sliced
vegetable oil, for frying
flour, sifted
160ml of white wine vinegar
1 tsp sugar
salt
freshly ground black pepper
raisins and pine nuts (optional)
PROCEDURE
- For the sardines: Rinse the sardines under cold water then pat dry with kitchen paper. Dredge the sardines in the flour, shaking off any excess.
- Fry the sardines for a couple of minutes on each side. Set aside to drain on kitchen paper. Season the sardines with salt.
- For the saór: Heat enough oil to coat the bottom of the frying pan, add the onions and cook quickly over a high heat until soft. Season with salt and pepper. Cover with the lid and cook over medium-low heat, stirring often, for about twenty minutes. Add a spoonful of sugar and deglaze the vinegar, then remove from the heat.
- Arrange a layer of onions in a large glass bowl, sprinkle over a few raisins and pine nuts, if desired. Cover with a layer of sardines and then repeat in layers until you have finished all the ingredients. Leave to cool to room temperature before setting in the fridge to marinate for 24 hours. Serve at room temperature.
