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Sarde in Saor
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Sarde in Saor

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About

One of the most deeply rooted delicacies of Venice, sarde in saor features fried fresh sardines marinated in a sweet and sour onion mixture. This unique seafood appetizer originated from sailors' need to preserve fish during long voyages.

Flavors, dishes and restaurants

Cuisine

Dating back to the maritime history of Venice, sarde in saor is characterized by the harmony of white wine vinegar, pine nuts, and raisins. Traditionally served in local bars called bacari, this dish tastes best when allowed to rest for at least 24 hours. It represents a hallmark of the culinary arts in Italia.

Ingredients

  • 500g fresh sardines (cleaned and butterflied)
  • 500g white onions (thinly sliced)
  • 2 tablespoons pine nuts
  • 2 tablespoons raisins (soaked in warm water)
  • 100ml white wine vinegar
  • Flour and sunflower oil for frying
  • Salt and black pepper

Preparation

  1. Coat the sardines in flour, fry them in hot oil until golden brown, and drain excess oil on paper towels.
  2. In a separate pan, cook the onions in olive oil over low heat until completely soft, without letting them brown.
  3. Add vinegar, pine nuts, raisins, salt, and pepper to the onions, and simmer for a few minutes until the sharp vinegar smell softens.
  4. Layer the fried sardines and the onion mixture alternately in a serving dish, then let it marinate in the fridge for at least 24 hours before serving.

Practical notes before you go

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