Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, sarde in saor. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Sarde in saor is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re fine and they look wonderful. Sarde in saor is something that I have loved my entire life.

Valeria's sarde in saor recipe is a classic Venetian dish, in which sardines are deep-fried then left to marinate with onions in a sweetened vinegar solution. Sprinkle over a few raisins and pine nuts to serve, if desired. Sarde in saor, an ancient recipe for Venetian tables. Undisputed protagonists of Venetian tables, sardines in saor is one of the oldest dishes of the gastronomic tradition of Venice, the one that best interprets the strong relationship that the Serenissima had woven with the distant eastern cultures.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have sarde in saor using 11 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Sarde in saor:

1. Get 120 gr sarde (filetto)
2. Get 360 o 400 gr di cipolle bianche
3. Take 120 ml aceto bianco
4. Make ready 2 foglie d'alloro
5. Prepare 1 o 2 cucchiai di zucchero secondo il proprio gusto
6. Make ready 25 gr pinoli (lo sfizio croccante)
7. Take 35 gr uva passa
8. Prepare 2 cucchiai d'olio d'oliva
9. Prepare q.b sale e pepe
10. Prepare pepe rosa in grani q.b
11. Prepare q.b olio di semi per friggere

This was a fisherman's dish, fried sardines preserved in a marinade of sauteed onion. It could last for several days (without refrigeration then), and onions are high in Vitamin C, very important for avoiding scurvy. The ingredients are few, simple, but their quality is essential for a successful dish: the sardines must be very fresh and the onions of the territory. Sarde in saor is a typical Venetian sardine recipe.

Instructions to make Sarde in saor:

1. Sbucciare le cipolle bianche, tagliarle a metà e immergerle in acqua fredda. Preparare la dose di pinoli e ammollare l'uva passa in una ciotola con acqua tiepida (o quella del rubinetto di casa o riscaldata in microonde 😁)
2. I filetti di sarde io li prendo già puliti, per cui li risciacquo con acqua fredda, li faccio scolare e poi li infarino con farina di semola (più croccante poi) sui due lati.
3. Friggo i filetti di sarde in abbondante olio di semi (verificate che l'olio sia ben caldo, aiutandovi con uno stuzzicadenti per verificare che si formino bollicine intorno). Scolo su un foglio di carta assorbente e poi aggiungo sale e pepe
4. Ora prendiamo le cipolle e tagliamole sottili o con una mandolina o a coltello usando le dita del marito 🤣😂😜
5. Mettete le cipolle a stufare a fuoco basso con l'olio d'oliva per un 20-30 minuti. Trascorso il tempo e con le cipolle stufate, quasi trasparenti, salate e pepate, aggiungete lo zucchero (io ho usato quello di canna) e l'aceto. Proseguite la cottura ancora per qualche minuto, lasciando sfumare l'aceto, fino a che non si forma una crema ancora liquida. Spegnete il fuoco 🔥
6. In una terrina metto sul fondo sale e pepe, qualche cucchiaio di cipolle e inizio a comporre gli strati con le sarde fritte. Sono uno strato di sarde, sopra cipolle con uva passa e pinoli. A me sono venuti tre stati, dipende dalla terrina usata. L'ultimo strato con abbondante cipolla, uva passa, pinoli, grani di pepe rosa e le foglie di alloro.
7. Ora vanno fatte riposare almeno per 24 ore prima di mangiarle: più riposano, più si insaporiscono 🤤🤤🤤🤗😜
8. Ready to serve and ENJOY!

The ingredients are few, simple, but their quality is essential for a successful dish: the sardines must be very fresh and the onions of the territory. Sarde in saor is a typical Venetian sardine recipe. Have you ever heard of this dish before? Some use the name 'sweet and sour sardines' also instead of sarde in saor. It is an easy appetizer or starter dish because you can prepare it a day in advance.

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