Sarde in Saor

Ingredients

• 1 kg (2.2 lbs) fresh sardines, cleaned and gutted 1 kg (2.2 lbs) fresh sardines, cleaned and gutted
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 100 ml (1/2 cup) white wine vinegar 100 ml (1/2 cup) white wine vinegar
• 50 g (1/4 cup) raisins 50 g (1/4 cup) raisins
• 50 g (1/4 cup) pine nuts 50 g (1/4 cup) pine nuts
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Olive oil, for frying Olive oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 15g, 8g
• Protein: 25g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the sardines under cold water and pat them dry with paper towels.
2. 2.
   Season the sardines with salt and pepper, then lightly coat them in flour, shaking off any excess.
3. 3.
   Heat olive oil in a large frying pan over medium heat.
4. 4.
   Fry the sardines in batches until golden and crispy, about 2-3 minutes per side. Remove them from the pan and set aside.
5. 5.
   In the same pan, add a little more olive oil if needed and sauté the sliced onions until they become soft and translucent.
6. 6.
   Add the vinegar, raisins, and pine nuts to the pan. Cook for a few minutes until the vinegar has reduced slightly and the flavors have melded together.
7. 7.
   Arrange a layer of fried sardines in a shallow dish, then spoon some of the onion mixture over them. Repeat the layers until all the sardines and onions are used.
8. 8.
   Pour any remaining sauce over the top, cover the dish, and let it marinate in the refrigerator for at least 4 hours or overnight.
9. 9.
   Serve Sarde in Saor at room temperature as an appetizer or main course. It can be enjoyed immediately or stored in the refrigerator for up to 2 days.

Treat your ingredients with care...

• Sardines — Ensure that the sardines are fresh and properly cleaned before cooking to enhance their flavor. If fresh sardines are not available, you can use canned sardines as a substitute.
• Pine nuts — Toast the pine nuts lightly in a dry pan before adding them to the dish. This will bring out their natural oils and enhance their nutty flavor.

Tips & Tricks

• For a more intense flavor, let the dish marinate for at least 24 hours before serving.
• Serve Sarde in Saor with a side of polenta or crusty bread to soak up the delicious sauce.
• If you prefer a milder taste, you can reduce the amount of vinegar used in the recipe.
• Experiment with different types of vinegar, such as balsamic or red wine vinegar, to add a unique twist to the dish.
• If you're not a fan of raisins, you can substitute them with dried cranberries or currants for a slightly tart flavor.

Serving advice

Serve Sarde in Saor at room temperature to allow the flavors to fully develop. Garnish with a sprinkle of fresh parsley for a pop of color.

Presentation advice

Arrange the sardines neatly on a platter, with the onions and pine nuts evenly distributed. Drizzle a little extra sauce over the top for an appetizing presentation.