Feb 18, 2012

Sarde in Saor (Sweet and Sour Sardines)

These sumptuous cicheti are traditionally made with fried sardines, but they're just as delicious when the fish are broiled. This recipe first appeared in our March 2012 issue, with Dana Bowen's story Good and Plenty.

Credit: Todd Coleman

SERVES 6

Ingredients

1/2 cup white wine
1/4 cup raisins
2 lb. sardines, cleaned
Kosher salt and freshly ground black pepper, to taste
3/4 cup olive oil
1 large white onion, sliced thin
1/3 cup white wine vinegar
1/4 cup pine nuts

Instructions

1. Combine wine and raisins in a bowl. Soak for 30 minutes; drain, and set aside. Meanwhile, heat broiler to high. Season sardines with salt and pepper on a baking sheet. Broil, until cooked, about 2 minutes; cool.

2. Heat oil in a 4-qt. pan over medium-high heat. Add onion; cook until browned, 10�12 minutes. Add vinegar, reduce heat to medium-low, and cook until soft, 6�8 minutes. Stir in raisins, nuts, and salt and pepper; let cool. Place half the sardines on bottom of an 8″ x 8″ dish; cover with half the onion. Place remaining sardines on top; cover with onion. Marinate in refrigerator for 4 hours.

This article was first published in Saveur in Issue #145

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Ratings & Reviews (2)

by KATHYBECHTEL on 2012-04-25

A nice variation on a very traditional dish - I often do this, rather than deep fry. I think this preparation works very well with more oily fish like bluefish or mackerel. It also is a nice sauce for chicken, or even vegetables - try it on eggplant.

http://www.italiaoutdoorsfoodandwine.com
http://www.chefbikeski.com

by KRIS RUDOLPH on 2012-07-04

As an expat temporarily living in Venice, I've eaten many renditions of Sarde in Saor at the local bars and osteria; however I must admit this recipe is one of my favorites. If you can't get good sardines, try it on chicken.

www.deliciousexpeditions.com

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