Sarde in saor is a classic Venetian appetizer featuring crispy fried sardines marinated in tangy vinegar and caramelized onion sauce, creating a perfect harmony of sweet and sour flavors.
Venetian fishermen and sailors first used this recipe in need to preserve fish during long sea journeys.(1) They used terracotta containers to layer fried sardines with onion and vinegar, which allowed them to keep the food on board for a long time.
In Venice, this classic Venetian dish is a staple, often served with grilled polenta, raisins or pine nuts.
If you’ve visited Venice, you’ve likely come across various types of cicchetti served for aperitivo in informal restaurants called bacari, and Sarde in Saor is one of them. You’ll taste Venice’s history in every bite with a glass of local white wine.
In addition, this dish is still traditionally made for the Feast of the Redeemer, which is celebrated on the third Sunday of July and is an emblem of Veneto regional cuisine today.
Why You’ll Love This Venetian Specialty
- Sardines are a nutritional powerhouse packed with omega-3 fatty acids, high-quality protein, and essential vitamins and minerals. They are a fantastic addition to longevity diet recipes.
- Sarde in Saor is a dish you will experience the authentic flavors of Venetian cuisine.
- Marinating them, as in the Venetian sarde in saor recipe, preserves their freshness while enhancing their rich flavor.
main Ingredients to make sarde in saor
Fried Sardines
Use fresh sardines, which offer better flavor and texture than frozen.
Sardines are nutritious and one of the most affordable fish, especially in Europe.
They are considered an environmentally friendly choice because they are abundant and impact ocean ecosystems less. Choose sardines that are sustainably sourced, look for ones labeled as “wild-caught” or “sustainably fished”.
In addition, unlike other larger fish like tuna, sardines have lower mercury levels and are rich in calcium (especially when eaten with their bones) and vitamin D, which are both important for maintaining strong bones.
making saor to marinate
The term saor comes from the Italian word for “flavor” or “savor.”
Originally, Venetian fishermen preserved their catch with vinegar and sugar. Over time, the traditional recipe evolved to include pine nuts and raisins.
I used white wine vinegar to balance sweet and sour, and I added just one tablespoon of brown sugar to caramelize the onions.
Sweet and Sour sardines recipes
According to true Venetian culinary tradition, the layers of onions and the sardines need to sit in the fridge for at least 24 hours before serving to allow the flavours to intensify.
It can, however, stay fresh for up to a week.
First step: Toast the Pine Nuts and soak the raisins
In a dry frying pan, toast the pine nuts under medium heat until golden brown on both sides. Set aside. in a medium bowl, soak the raisins in warm water for 15 minutes.
Second step: Clean the Sardines
Remove the head, scale the sardines, and make a lateral cut along the belly to gut them; the sardines should remain whole. Rinse them under cold water and pat dry with kitchen paper. Salt the fish, then place it in a bowl of flour and coat the sardines, shaking off any excess flour.
Third step: Fry them
Heat the sunflower oil in a pan over medium-high heat and deep-fry the sardines for a few minutes on each side, until they’re crispy on the outside and opaque inside. Drain them on a plate lined with kitchen paper. Salt the fish before coating in flour, and repeat the process with the remaining sardines, working in batches.
Fourth step: Add the Onions
In another pan, heat the olive oil and add the sliced onions seasoned with salt and pepper. Cook over low heat for about 20 minutes, stirring occasionally. The onions should become very soft without browning.
Fifth Step: Prepare the saor (onion vinegar mixture)
Once the onions are soft, add the vinegar and mix well. Stir in the bay leaves, brown sugar, toasted pine nuts, and the soaked raisins (drained). Cook for a few more minutes, then turn off the heat.
Sixth step: Marinade the fried fish
In a small terrine or deep dish, arrange a layer of sardines, add the saor, and continue layering until the sardines are used up. Then, top with a layer of saor.
Cover the dish with cling film and refrigerate overnight to allow the flavors to develop.
Seventh step: Serve
Remove the sardines from the fridge about 30 minutes before serving. Serve with toasted white bread or slices of grilled polenta.
How to store this venetian culinary speciality?
To properly store Sarde in Saor, keep the marinated sardines in an airtight container in the refrigerator. They should stay fresh for up to a week. Ensure the container is well-covered to prevent the sardines from drying out and to preserve the flavors.
Remove the sardines from the refrigerator about 30 minutes before serving to allow them to come to room temperature, which enhances their flavor.
More longevity Recipes to try
Sarde in Saor – Sweet and Sour Sardine Recipe
Equipment
Ingredients
- 10 sardines cleaned and gutted
- 30 g pine nuts
- 5 white onions thinly sliced
- 2 bay leaves
- 2 dcl sunflower oil for frying
- 4 tablespoons olive oil
- 2 tablespoons flour
- 1 teaspoon brown sugar
- White balsamic vinegar enough to deglaze
- Salt to taste
- 30 g raisins soaked in warm water for 10 minutes
Instructions
- In a dry frying pan, toast the pine nuts under medium heat until golden brown on both sides. Set aside. in a medium bowl, soak the raisins in warm water for 15 minutes.
- Remove the head, scale the sardines, and make a lateral cut along the belly to gut them; the sardines should remain whole. Rinse them under cold water and pat dry with kitchen paper. Salt the fish, then place it in a bowl of flour and coat the sardines, shaking off any excess flour.
- Heat the sunflower oil in a pan over medium-high heat and deep-fry the sardines for a few minutes on each side, until they’re crispy on the outside and opaque inside. Drain them on a plate lined with kitchen paper. Salt the fish before coating in flour, and repeat the process with the remaining sardines, working in batches.
- In another pan, heat the olive oil and add the sliced onions seasoned with salt and pepper. Cook over low heat for about 20 minutes, stirring occasionally. The onions should become very soft without browning.
- Once the onions are soft, add the vinegar and mix well. Stir in the bay leaves, brown sugar, toasted pine nuts, and the soaked raisins (drained). Cook for a few more minutes, then turn off the heat.
- In a small terrine or deep dish, arrange a layer of sardines, add the saor, and continue layering until the sardines are used up. Then, top with a layer of saor.
- Cover the dish with cling film and refrigerate overnight to allow the flavors to develop.
- Remove the sardines from the fridge about 30 minutes before serving. Serve with toasted white bread or slices of grilled polenta.
I tried it, disvovered new dimension in Sardines! Great!
Delicious!
My family loved this!