Venetian Sweet-and-Sour Sardines (Sarde in Saor)
Sarde in saor Say it: SAR-deh een sah-OR
Sarde in saor is Venice’s classic sweet-and-sour sardine appetizer, born from the city’s seafaring pantry. Fresh sardines are lightly floured, fried until crisp, then layered with soft onions, vinegar, sugar, raisins and pine nuts. The dish rests for a day or more, so the sharp marinade mellows and the fish becomes silky, with pops of sweetness from the raisins and a gentle crunch from the pine nuts. It is eaten across the Veneto at room temperature, often with bread or polenta.
Venetian Sweet-and-Sour Sardines (Sarde in Saor)
Sarde in saor
Pronounced SAR-deh een sah-OR
- Serves
- 4
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Level
- Medium
Also egg-free.
Allergens: contains gluten, fish, nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the sardines
For frying and the saor marinade
Method
Rinse the sardines and pat them very dry with paper towels. Season with the salt and pepper, then coat each fish in flour, shaking off any excess.
Heat 1/2 cup (120 ml) of the olive oil in a large skillet over medium-high heat until shimmering. Fry the sardines in batches for 2–3 minutes per side, until golden and crisp, then drain on paper towels.
In another skillet, heat the remaining 2 tbsp (30 ml) olive oil over medium-low heat. Add the onions and a pinch of salt and cook for 18–20 minutes, stirring often, until soft, sweet and translucent but not browned.
Add the vinegar, sugar, raisins, pine nuts and bay leaf, if using. Simmer for 2–3 minutes, until the vinegar smells mellow and the raisins plump; taste and adjust the salt.
Spread a thin layer of the onion mixture in a shallow serving dish. Layer the fried sardines with the onions, repeating and finishing with onions and all their juices. Press gently.
Cool, cover and refrigerate for at least 24 hours, ideally 2 days, so the flavors marry. Bring to room temperature for about 30 minutes before serving.
Regional variants
Some Venetian cooks add a splash of white wine to the onions or a bay leaf for aroma; modern versions are often served on grilled polenta instead of bread.
Cook's notes
- Dry the sardines thoroughly before flouring so they fry crisp rather than steam.
- Cook the onions gently; they should become soft and sweet, not browned.
- The dish improves after a day or two in the refrigerator, and it should be served at room temperature, not cold.
Serve with
Crusty bread or grilled polenta, with a glass of Veneto white wine.
Make ahead and storage
Keeps covered in the refrigerator for up to 4 days; bring to room temperature before serving.
