Sardines in saor
- May 2010
- Serves 6
- 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.
- 33.4g (5.1g saturated)
- 26.6g (19.8g sugars)
- 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
- 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.
- 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.
- 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.
Serve as an antipasti plate alongside baby courgettes in umido.
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