Italian cuisine · Fish & Seafood

Sarde in Saor

Floured fried sardines steeped overnight in a sweet-and-sour onion marinade with raisins and pine nuts.

Ingredients · for 4 servings

• 800 g sardines (cleaned, ready to cook)
• 4 onions
• 150 ml white wine vinegar
• 100 ml white wine
• 50 g raisins
• 40 g pine nuts
• 80 g flour
• 1 bay leaf
• 6 tbsp olive oil
• 500 ml oil for frying
• Salt, pepper

Instructions

1. Wash the sardines and pat dry, then soak the raisins in warm water for 15 min. – the finished dish needs to steep for at least 24 hrs afterward.
2. Slice the onions into thin rings and braise gently in 4 tbsp olive oil with the bay leaf over low heat for 20 min. until soft, without browning.
3. Add the vinegar and white wine, season with salt and pepper, and simmer the marinade uncovered for 5 min.; stir in the drained raisins and pine nuts.
4. Season the sardines with salt, coat in flour, tap off the excess and fry in batches in the hot oil for 2–3 min. until golden brown, then drain on paper towels.
5. In a shallow dish, layer the sardines and warm onion marinade alternately, finish with marinade and drizzle with the remaining olive oil.
6. Cover and let steep in the fridge for at least 24 hrs, then serve at room temperature as a starter.