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.
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.
A fish-shaped island, which supports the most beautiful, romantic and mysterious city in the world.
