Medium1 hour
Where it comes from
Venetian in origin, sarde in saor reflects the city's maritime roots and the need to preserve fish during long voyages.
Follow the thread
On the Palate
What goes into it
How it's made
- 1
Clean and flour the sardines, then fry in olive oil until golden.
- 2
In another pan, sauté sliced onions in olive oil until soft.
- 3
Add vinegar, pine nuts, raisins, and bay leaves to the onions, cooking until the vinegar evaporates.
- 4
Layer the sardines and onion mixture, allowing them to marinate for at least 24 hours before serving.
