Sarde in Saor: Sweet-and-Sour Fried Sardines
"Sarde in Saor" or Sweet-and-Sour Fried Sardines is a time-honored Venetian delicacy. Originally a sailor's food, this dish showcases sardines fried to perfection and marinated in a delectable mix of vinegar, onions, raisins, and pine nuts. With origins dating back to the 1300s, variations of this dish have evolved based on family traditions and personal touches. This recipe serves four for a light lunch or can be portioned into 12 cicchetti. Serve with a slice of fresh baguette or grilled polenta, ensuring you experience the authentic taste of Venice right at your table.
Ingredients
- 12 fresh sardines, cleaned, heads and backbones removed, butterflied
- 1 ½ tablespoons plain, all-purpose flour, or enough for dusting
- vegetable oil, for frying
- 40 g (1 1/2 oz / 1/3) cup raisins
- 60 ml (2 fl oz / 1/4 cup) white wine, or water
- 1 large white onion, peeled and thinly sliced
- 2 tablespoons extra-virgin olive oil
- 125 ml (4 fl oz / 1/2) cup white-wine vinegar
- pinch of ground cloves, optional
- 1 teaspoon whole coriander seeds, crushed (optional)
- pinch of sugar, optional
- 1 ½ tablespoons pine nuts
- fresh or toasted sliced baguette or grilled polenta, to serve
Instructions
- Dust the sardine fillets in the flour and shallow-fry in oil for 1 minute each side over a medium–high heat until golden and crisp. Season with salt and set aside on some kitchen paper to drain until needed.
- Soak the raisins in the white wine for 15 minutes to soften them. Meanwhile, cook the onion gently in a frying pan with the olive oil just until it is soft and transparent, about 10 minutes on a low heat, then add the vinegar, the wine from the raisins (set the raisins aside), some freshly ground pepper and the spices, if using. Let it simmer gently for about 10 minutes, then remove from the heat. Taste the mixture; if it is too sharp, stir in a pinch of sugar.
- In a small terrine or deep dish, place a layer of sardines, top them with some of the onions, some of the raisins and the pine nuts, and continue layering until the sardines are used up, then top with a layer of onions, raisins and pine nuts, and finish with the rest of the vinegar sauce poured over the top. Cover and allow to marinate for at least 24 hours in the fridge before serving. This keeps well in the fridge for up to 1 week.
- These are best eaten at room temperature, removing from the fridge an hour before you want to enjoy them. Serve the sardines on slices of toasted or fresh baguette, or grilled polenta.
Notes
Serves 4 as a light lunch, or makes 12 cicchetti