AppetizerSide Dish

Sarde in Saor

Name: Sarde in Saor
Prep time: 30 min
Cook time: 25 min
Total time: 4 h 55 min
Yield: 4 порции
Cuisine: italian
Ingredients: 500 g sardine fresh, cleaned and butterflied; 0,5 чаша all-purpose flour; 2 чаша vegetable oil for frying; 2 бр. yellow onion thinly sliced; 0,5 чаша white wine vinegar; 0,25 чаша water; 1 с.л. sugar; 2 бр. bay leaf; 2 с.л. pine nut; 2 с.л. raisin; 1 ч.л. salt; 0,5 ч.л. black pepper freshly ground; 2 с.л. extra virgin olive oil

Sarde in Saor is a classic Venetian appetizer featuring fried sardines marinated in a sweet and sour onion and vinegar mixture. This dish is perfect for an antipasto spread, offering a delightful balance of flavors and textures. It's best made ahead to allow the flavors to meld.

Оригинална рецепта от Forkin

Общо време: 4 ч 55 мин
Порции: 4
Трудност: Средна

Информация за алергени: може да съдържа риба, глутен, ядки, сулфити и черупкови плодове. Ако имате алергия, винаги проверявайте опаковките на съставките.

Подготовка

Съставки

500 gsardine, fresh, cleaned and butterflied
0,5 чашаall-purpose flour
2 чашаvegetable oil, for frying
2 бр.yellow onion, thinly sliced
0,5 чашаwhite wine vinegar
0,25 чашаwater
1 с.л.sugar
2 бр.bay leaf
2 с.л.pine nut
2 с.л.raisin
1 ч.л.salt
0,5 ч.л.black pepper, freshly ground

for sautéing

2 с.л.extra virgin olive oil

Оборудване

non-reactive dish · deep pot · large skillet · paper towels · wire rack

Начин на приготвяне

Стъпка по стъпка

1
Pat the cleaned and butterflied sardines dry with paper towels. Season them lightly with salt and pepper.
Около 5 мин
2
Dredge each sardine in the all-purpose flour, shaking off any excess. Set aside on a plate.
Около 5 мин
3
Heat the vegetable oil in a large skillet or deep pot over medium-high heat until it reaches about 175°C (350°F).
Около 5 мин
Бележка на готвача: Use a thermometer to ensure the oil is at the correct temperature for best frying results.
4
Fry the sardines in batches for 2-3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
Около 10 мин
Бележка на готвача: Frying in batches helps maintain the oil temperature and ensures crispy sardines.
5
Remove the fried sardines with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Season with a pinch more salt while warm.
6
In a separate pan, heat the extra virgin olive oil over medium heat. Add the thinly sliced yellow onions and sauté until softened and translucent, about 8-10 minutes.
Около 10 мин
7
Pour in the white wine vinegar and water. Add the sugar, bay leaves, pine nuts, and raisins. Bring the mixture to a gentle simmer.
Около 3 мин
8
Season the onion mixture with salt and pepper to taste, then remove it from the heat.
Около 1 мин
9
In a non-reactive dish or container, arrange a layer of fried sardines. Top with a layer of the warm onion mixture, ensuring the onions and liquid cover the fish.
Около 5 мин
10
Repeat layering until all sardines and onion mixture are used, finishing with a layer of onions. Ensure the fish is submerged in the marinade.
11
Cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Около 4 ч
Бележка на готвача: The longer it marinates, the better the flavor.
12
Serve Sarde in Saor chilled or at room temperature.

Съхранете го добре

Съхранение

Store Sarde in Saor in an airtight container in the refrigerator.