Veneto Recipes
Sarde in saor

Sarde in saor

Marinated sardines

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.

Recipe courtesy of The Italian Trade Commission.

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM