Sardines in saor

Sardines in saor
  • Serves icon Serves 6
  • Time icon Takes 10 minutes to make, 20 minutes to cook, plus cooling and 1-3 days marinating

Sardines in saor is a rustic Italian recipe from Jacob Kenedy, chef-patron of Bocca di Lupo, that makes a perfect starter or antipasti plate.

Nutrition: per serving

Calories
503kcals
Fat
33.4g (5.1g saturated)
Protein
25.5g
Carbohydrates
26.6g (19.8g sugars)
Salt
0.3g
Calories
503kcals
Fat
33.4g (5.1g saturated)
Protein
25.5g
Carbohydrates
26.6g (19.8g sugars)
Salt
0.3g

Ingredients

  • 75g raisins (optional)
  • 2 tbsp extra-virgin olive oil
  • 500g onions
  • 75g pine nuts (optional)
  • 175ml red wine vinegar
  • 500g small sardines, scaled, gutted, rinsed and patted dry
  • Plain flour, for dusting
  • 2 tbsp olive oil

Method

  1. Put the raisins, if using, in a bowl of warm water and leave to soak for 20 minutes. Heat the extra-virgin olive oil in a saucepan over a low heat. Cut the onions into thin half-moons and add to the pan with a pinch of salt. Cook for 10-15 minutes until soft but not coloured. Add the pine nuts and raisins, if using (use neither or both), and remove from the heat. When cool, add the vinegar.
  2. Season the sardines with salt and lightly dust in some flour. Heat the olive oil in a pan over a high heat and fry the sardines in batches for 2 minutes on each side. Their skin should colour a little, but the flesh should still be raw near to the bone.
  3. Place the fish in a large dish, in a single layer, with the onions and vinegar. Cover and chill for at least a day (if possible 2-3 days) before eating. You will need to turn the fish once or twice in the marinade.

delicious. tips

  1. Serve as an antipasti plate alongside baby courgettes in umido.

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