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The Tiny Italian

Fish & Seafood / Recipes

Sweet & Sour Sardines – “Sarde in saor”

I always gets culinary inspired by meals and dishes experienced on my holidays. I love making a note of flavour combinations that bowl me over or send me delirious-happy-crazy. My recent trip to Venice was no exception and one of my most memorable dishes was a delicate antipasti starter – Sweet and sour Sardines – “Sarde in Saor”. A recipe that goes back as far as the 1500s apparently. I researched on how to throw this classic Venetian dish together and below is my TTI version. It’s a a delicious dish that can be eaten as soon as it’s been made but it’s advisable to let it rest overnight for a maximum flavour sensation!

[ingredients title=”Ingredients”]

  • 200g Sardines, cleaned and filleted
  • 40g Plain flour
  • Salt
  • Pepper
  • Oive oil
  • 2 white onions, finely sliced
  • 1 bay leaf
  • 50g pine nuts, toasted
  • 50g raisins, soaked in warm water for 30 minutes
  • 120ml white wine vinegar
  • 120ml white wine

[/ingredients]

 

Coat sardines in flour
Shallow fry in olive oil
Remove from pan

Soften onions with bay leaf
Add white wine vinegar and wine
Add toasted pine nuts and raisins

Layer onions and sardines in dish

[directions title=”Directions”]

  1. First, prepare the sardines. On a dinner plate, season the flour with salt and pepper. Coat the filleted sardines with flour.
  2. In a frying pan, shallow fry the sardines in olive oil.
  3. When browned on both sides, remove and place on kitchen towel to soak up the oil. Leave to one side
  4. Next prepare the onions.  In a deep frying pan, drizzle olive oil, add the finely sliced onions and a bay leaf. Cook the onions on a low heat for at least 20 minutes until they soften.  Don’t allow them to brown.
  5. Then, add the white wine vinegar, turn up the heat slightly and cook for 5-10 minutes. Then do exactly the same with the white wine.
  6. Add the soaked raisins and toasted pine nuts to the onions and finally cook for a further 5 minutes.
  7. In a dish, layer the onions and the sardines and allow to sit in the fridge over night to allow the flavours to intensify.
  8. Serve with toasted bread or grilled polenta

[/directions]

TAGS:antipastiFishItalian cookingItalian fooditalyonionsPescatarianPine nutsraisinsSardinesVenetianvenice
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The Tiny Italian

Ciao, I’m Paola I’m Paola (The Tiny Italian). I'm an Italian food expert cook and teacher. I teach people to not only cook but teach them how to LOVE TO COOK. I help change peoples mindset by showing them that cooking is not only for 'FOODIES' and sharing the fun, stress-free side with recipes, tips and cooking experiences.

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  • 10 Seafood Recipes from Foodies100 Bloggers | Foodies 100
    14th August 2017

    […] The Tiny Italian- Sweet and Sour Sardines  […]

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Ciao, I’m Paola
Ciao, I’m Paola

Ciao, I’m Paola

I’m Paola (The Tiny Italian). I'm an Italian food expert, cook and teacher. Cooking doesn't come easy to everyone. However, I help you LEARN to LOVE to cook and eat better with EASY SEXY HEALTHY Italian RECIPES. Plus TIPS and HACKS to build your kitchen CONFIDENCE. Come cook with me at one of my fun stress free cooking classes or courses. It’s all about helping others BELIEVE IN THEIR OWN SAUCE!

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