Sfogi in Saor

Ingredients

• 500g (1.1 lb) fresh sardines, cleaned and gutted 500g (1.1 lb) fresh sardines, cleaned and gutted
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 50g (1/4 cup) raisins 50g (1/4 cup) raisins
• 50g (1/4 cup) pine nuts 50g (1/4 cup) pine nuts
• 250ml (1 cup) white wine vinegar 250ml (1 cup) white wine vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 18g (Saturated Fat: 3g)
• Carbohydrates: 15g (Sugar: 10g)
• Protein: 15g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. 2.
   Add the sliced onions and minced garlic to the skillet and sauté until they become soft and translucent.
3. 3.
   In a separate bowl, combine the white wine vinegar and sugar, stirring until the sugar dissolves.
4. 4.
   Add the vinegar mixture to the skillet with the onions and garlic, and bring to a simmer.
5. 5.
   Reduce the heat to low and let the mixture cook for about 10 minutes, allowing the flavors to meld together.
6. 6.
   In the meantime, season the sardines with salt and pepper.
7. 7.
   Heat the remaining tablespoon of olive oil in another skillet over medium-high heat.
8. 8.
   Fry the sardines in batches until they are golden and crispy on both sides, about 2-3 minutes per side.
9. 9.
   Once the sardines are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
10. 10.
    In a separate small pan, lightly toast the pine nuts until they turn golden brown.
11. 11.
    Add the raisins and toasted pine nuts to the skillet with the onion mixture, stirring to combine.
12. 12.
    Place a layer of the marinated onions, raisins, and pine nuts in a shallow dish, then arrange a layer of fried sardines on top.
13. 13.
    Repeat the layers until all the sardines and onion mixture are used, ending with a layer of onions on top.
14. 14.
    Cover the dish and refrigerate for at least 24 hours to allow the flavors to develop.
15. 15.
    Before serving, garnish with fresh parsley.

Treat your ingredients with care...

• Sardines — Make sure to choose fresh sardines and clean them thoroughly before cooking. Removing the scales and guts will ensure a better eating experience.
• White wine vinegar — Opt for a good quality white wine vinegar to achieve the authentic Venetian flavor.
• Pine nuts — Toasting the pine nuts before adding them to the dish will enhance their nutty flavor.

Tips & Tricks

• For a twist, you can add a splash of balsamic vinegar to the marinade for an extra depth of flavor.
• Serve the Sfogi in Saor with crusty bread or polenta to soak up the delicious marinade.
• If you can't find fresh sardines, you can use canned sardines in oil as a substitute.
• Adjust the sweetness and acidity of the marinade by adding more or less sugar and vinegar according to your taste preferences.
• The longer you marinate the Sfogi in Saor, the more the flavors will develop, so consider preparing it a day in advance.

Serving advice

Serve the Sfogi in Saor as an appetizer or antipasto. It pairs well with a glass of crisp white wine and is best enjoyed at room temperature or slightly chilled.

Presentation advice

Arrange the marinated sardines on a platter, garnished with fresh parsley. Serve the dish with a side of the marinated onions, raisins, and pine nuts for an attractive presentation.