In breve
The dish in short
- Fresh sardines, scaled and opened like a book, with the head, guts and backbone removed and the two fillets left joined at the back.
- Floured and fried for 1 minute in plenty of peanut oil at 175 °C–180 °C, then drained and lightly salted.
- Onions sliced thin and cooked very gently in olive oil for about 20 minutes, until very soft but never coloured.
- The onions finished with white wine vinegar, pine nuts and soaked raisins, then spread hot over the fried sardines.
- Rested, covered, in the fridge for at least a night; taken out 30 minutes before serving, and out of the fridge 2 hours at most.
Il video, Venezia, Veneto
Sarde in saor
The video: Fried sardines marinated in sweet-and-sour onions, Venetian style
Fresh sardines opened like a book, floured and fried, then left overnight in the fridge under onions cooked very slowly in olive oil and finished with vinegar, pine nuts and raisins: a Venetian dish on the Veneto's list of traditional products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 22 min
- Cooking
- 20 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 15 steps, as in the recipe.
Altri video
