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In this chapter we present one of the symbolic dishes of the Veneto Region, sought after, tasted and loved by the whole world, the Sarde in Saor recipe.

The Sarde in Saor recipe, often served in Venetian bacari, is a truly unique and tasty appetizer, almost always accompanied by a good glass of white wine, the famous goto de vin. This Venetian specialty is based on sardines, which are seasoned with sweet and sour onion, toasted pine nuts, raisins and aromatic spices.

We are talking about a recipe that achieves a quality gastronomic result, as well as a particular fish conservation method, so much so that it can be kept for ten days if kept in a cool environment. This method of conservation is actually very old, in fact it was already used on ships by the Venetians during long days of navigation.

 

Sarde in Saor Recipe
In a pan with a little extra virgin olive oil, put two bay leaves, our onions already previously cut and, half-fried, a glass of white wine vinegar, raisins and pine nuts. Leave to cook for a few minutes, taking care not to let the mince dry, then adjust with salt and pepper. In the meantime, clean the sardines, (depriving them of the head and entrails), subsequently washing them under plenty of running water.

Then they must be dried, floured and fried in boiling seed oil for a couple of minutes. Once removed from the heat they must be left a few minutes on paper towels, and then salt them. We arrange the sardines in a baking dish with alternate layers of onion compote. Let them marinate in the refrigerator for at least a couple of days before serving.

  • Ingredients:
  • 600 gr Sardines
  • 600 gr Onions
  • 50 gr Raisins
  • 50 gr Pine nuts
  • 1 glass of vinegar
  • Laurel, Olive Oil, Salt and Pepper
  • Indications:
    Execution: Medium
    Preparation: 50 minutes
    Cooking time: 25-30 minutes
    Doses for: 4 people

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The Venezia Province

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