Veneto Recipes
SARDELLE IN SAOR

SARDELLE IN SAOR

Sardines in Saor

How to make the Sardines in Saor:

Gut and remove the head and bone of the sardines. Wash and pat dry, coat with flour and fry in olive oil. Drain them, remove the excess oil with a paper towel, salt and set aside.

Prepare a cooked marinade: fry the onions in olive oil over low heat and, when golden brown, add the vinegar. Keep over low heat for a few more minutes to reduce the vinegar slightly. Remove from pan, and set aside.

Fill a terracotta dish with alternate layers of sardines and the marinade and add pine nuts and raisins. The top layer should be the marinade.

Cover and let the sardelle in saor rest for 1-2 days before eating. This is a very good served as an antipasto.

Recipe courtesy of The Italian Trade Commission.

Serves 4

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