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Overhead shot of sarde in saor in a ceramic dish, golden onions, dark raisins, and pine nuts glistening under soft light

Sarde in Saor: Classic Venetian Sweet-Sour Sardines

Fried sardines layered with vinegar-braised onions, raisins, and pine nuts, rested a full day before serving cold as a Venetian antipasto.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 day 1 hour
Servings: 6 servings
Course: Antipasto
Cuisine: Venetian (Northern Italy)
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Sardines
  • 600 g fresh sardines, cleaned and butterflied
  • fine sea salt to taste
  • black pepper to taste
  • 80 g all-purpose flour for dredging
  • 250 ml sunflower oil for frying
For the Saor (Sweet-Sour Onions)
  • 50 g golden raisins
  • 100 ml warm water for soaking raisins
  • 3 tbsp olive oil
  • 500 g yellow onions thinly sliced
  • 150 ml white wine vinegar
  • 50 ml dry white wine
  • 1 tbsp granulated sugar
  • 2 bay leaves
  • 30 g pine nuts

Method
 

Fry the Sardines
  1. Soak the raisins in the warm water for 10 minutes, then drain and set aside.
  2. Pat the sardines dry with paper towels and season both sides with salt and pepper.
  3. Spread the flour on a plate and dredge each sardine, shaking off the excess.
  4. Heat the sunflower oil in a 12-inch / 30 cm skillet to 175 C / 350 F. Fry the sardines in batches of 6 to 8 so the pan isn't crowded, 2 to 3 minutes per side, until golden and crisp.
  5. Lift the sardines onto a paper towel-lined tray and season with a pinch of salt while hot.
Make the Saor and Layer
  1. Wipe out the pan or use a clean 10-inch / 26 cm skillet. Heat the olive oil over medium-low heat and add the onions with a pinch of salt.
  2. Cook the onions for 20 to 25 minutes, stirring occasionally, until soft and pale gold. Don't let them brown or catch on the bottom.
  3. Add the white wine vinegar, white wine, sugar, and bay leaves. Simmer for 5 minutes until the onions turn glossy and the sharp vinegar smell softens.
  4. Spoon a layer of the warm onions into the bottom of a 23 x 33 cm / 9 x 13 inch glass or ceramic dish. Add a layer of sardines, then scatter over some of the raisins and pine nuts.
  5. Repeat the layers until everything is used, finishing with a layer of onions on top.
  6. Cover and refrigerate for at least 24 hours, and up to 3 days, before serving. Bring to room temperature for 20 to 30 minutes before serving.

Notes

  • Rest the dish at least 24 hours before serving, 48 hours is better.
  • Don't crowd the frying pan, fry sardines in batches of 6 to 8.
  • Keep the onions pale gold, not browned, for a clean-tasting saor.
  • Serve cold or at room temperature, never reheated.