Sarde in saor (marinated sardines) are one of those dishes from traditional peasant cuisine that today represents an emblem of Veneto's regional cuisine. In fact, the first evidence for this recipe dates all the way back to 1300 AD, and it seems that the dish was born from the Venetian sailor’s need to preserve fish for long sea crossings. Without refrigeration, onions and vinegar made it possible to keep the fish edible for longer periods. In ancient times, many spices were also used, such as carnation, cinnamon, pepper, and coriander. This dish is still traditionally prepared on the eve of the Feast of the Redeemer, which falls on the third Sunday of July.
The sardine’s nutritional properties
Sardines belong to the category of bluefish – rich in omega-3 fats and characterized by unsaturated compounds. These fats are particularly useful for the protective function of the heart and arteries, as well as for producing more good cholesterol. They are also rich in vitamins and minerals, especially B12 and phosphorus.
The Recipe: Sarde in Saor (Marinated Sardines)
Ingredients:
17.64 oz | 500 g sardines
about 6 | 1 kg white onions
flour for frying
peanut oil for frying
extra virgin olive oil
about 1 cup | 100 g pine nuts
about ⅓ cup | 50 g sultanas
1 cup white wine vinegar
1 tbsp brown sugar
Method:
First, clean the sardines, open them like the book, and de-vein them, removing the tail and central fin. Wash and drain them well.
Flour the sardines and fry them in plenty of peanut oil. Once browned on both sides, remove the sardines from the pan and place them on a paper towel to absorb excess oil.
In another pan, heat some olive oil and brown the thinly sliced onion. Once the onions are browned, pour the white wine vinegar over the onions and let it evaporate.
Add the sugar to the pan. Place the fish in a bowl, in layers, pouring the sauce over each layer. Then add raisins (soaked and dried) and pine nuts to the sauce and fish mixture.
Continue layering with fried sardines, followed by the onions and vinegar, and so on until you run out of ingredients.
The fish must be well covered with the marinade.
Cover the pan and leave the sarde in saor to decant in a cool place, for at least one day (but not in the fridge).
And now, browse the Photo Gallery for more helpful suggestions!