Sarde in Saor (Venetian Sweet and Sour Sardines)
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Ingredients
- 8 fresh sardines, gutted and cleaned
- 30 g plain flour
- 60 ml olive oil
- 300 g onions, thinly sliced
- 80 ml white wine vinegar
- 1 tbsp caster sugar
- 30 g raisins
- 20 g pine nuts, toasted
- 2 bay leaves
Nutrition (per serving)
- Calories
- 382 kcal
- Protein
- 19.1 g
- Carbohydrate
- 20.9 g
- of which sugars
- 12.1 g
- Fat
- 24.6 g
- of which saturates
- 4.1 g
- Fibre
- 1.9 g
- Salt
- 0.23 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Dust the sardines lightly in the plain flour. Heat half the olive oil in a large frying pan over a medium-high heat and fry the sardines for 2-3 minutes on each side until golden and cooked through, then lift onto a plate lined with kitchen paper.
- 2
Add the remaining olive oil to the pan with the onions and cook over a medium-low heat for 12-15 minutes, stirring often, until soft and lightly golden.
- 3
Stir in the white wine vinegar, caster sugar, raisins, pine nuts and bay leaves, and simmer for 2 minutes.
- 4
Layer the sardines and the onion mixture in a shallow dish, finishing with a layer of onions on top.
- 5
Leave to cool to room temperature, then chill for at least 1 hour, or up to 2 days, before serving with crusty bread.
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