|
How to make the sarde in saor: Remove the head, the innards and scale the sardines; wash them and leave
to drain.
Clean and slice the onions.
Put the sultanas to soak.
Fry the onions on a low flame until lightly done, salt them. Just before
removing from the fire, add the vinegar. Leave to cool and add the
sultanas and pine-nuts (optional).
Dip the sardines in the flour and fry them. Leave them to dry on
absorbent paper and salt them. When they are cool, lay them in a bowl
alternating one layer of sardines and one layer of onions with their
cooking sauce.
For best results, keep them in a fresh place for at least two days.
"Sarde in saor" recipe courtesy of Roberto Ravagnan
Restaurant 'Baruffe chiozotte'
at Chioggia.
The chef of the restaurant 'Baruffe Chiozzotte' at Chioggia presents
this classic of Venetian gastronomy: le sarde in saor sometimes simply
called il saor.
The chef from Chioggia says the addition of pine-nuts
and of raisins to the "sarde in saor" is an option - whereas in the
original Venetian recipe they're
a must.
|
