Sarde In Saor


600 gr. fresh sardines
600 gr. of white onion
2.5 dl. of red vinegar
100 gr. of pine-nuts (optional)
100 gr. of sultanas (optional)
frying oil
white flour
salt and pepper

How to make the Marinated sardines:

Remove the head, the innards and scale the sardines; wash them and leave to drain.

Clean and slice the onions.

Put the sultanas to soak.

Fry the onions on a low flame until lightly done, salt them. Just before removing from the fire, add the vinegar. Leave to cool and add the sultanas and pine-nuts (optional).

Dip the sardines in the flour and fry them. Leave them to dry on absorbent paper and salt them. When they are cool, lay them in a bowl alternating one layer of sardines and one layer of onions with their cooking sauce.

For best results, keep them in a fresh place for at least two days.

“Sarde in saor” recipe courtesy of Roberto Ravagnan Restaurant ‘Baruffe chiozotte‘ at Chioggia.

The chef of the restaurant ‘Baruffe Chiozzotte’ at Chioggia presents this classic of Venetian gastronomy: le sarde in saor sometimes simply called il saor.

The chef from Chioggia says the addition of pine-nuts and of raisins to the “sarde in saor” is an option – whereas in the original Venetian recipe they’re a must.

Regional recipe from Veneto