Author Notes
This simple version of the Venetian classic (sarde en saor) balances the assertive taste of sardines with a sweet-&-sour marinade flavored with saffron and onions. In summer, I like to just throw the sardines on the grill.
—gluttonforlife
Ingredients
- Marinade
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2 tablespoons
olive oil
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1 1/4 cups
thinly sliced onions
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3/4 cup
balsamic vinegar
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3 tablespoons
raw sugar
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2 tablespoons
raisins, chopped
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1
bay leaf
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large pinch saffron
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1/4 cup
pine nuts, toasted
- Sardines
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8
fresh sardines, cleaned, gutted & scaled
-
all-purpose flour
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olive oil, for frying
-
salt
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lemon wedges
Directions
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Heat the oil in a sautee pan and cook the onions until they are soft and pale gold. Remove from heat and transfer to a large shallow bowl or pan.
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Combine vinegar, sugar, raisins and bay leaf in a small saucepan and crumble in saffron. Heat over low flame, stirring until sugar is dissolved, reducing slightly. Pour over onions. Stir in pine nuts.
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Wash and pat sardines dry, then salt and dust with flour. Heat a generous amount of oil in a large skillet and, when hot but not smoking, fry sardines until golden brown, about 2 minutes per side. Don’t crowd pan; fry in batches if necessary.
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Place the fried sardines into the marinade and spoon it over so they are well covered. The sardines can be eaten now, with lemon squeezed over, alongside a simple fennel salad and grilled white polenta. Or they can marinate in the refrigerator for a day or two and be served as part of a larger antipasti platter.
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