Sardines in Saor

Saor is a traditional Italian technique for preparing food.

© Ian Ehm

Sarde in Saor

Saor is a traditional Italian technique for preparing food.

© Ian Ehm

Ingredients (Serves 2)

350
g
sardines
60
g
all-purpose flour
olive oil (for frying)
1
white onion, cut into rings
10
g
raisins
10
g
pinenuts
5
g
sugar
50
ml
white wine vinegar
sea salt

Method:

  • Carefully unfurl the sardines and remove the backbone. Make sure that the two fillets still remain connected at the back. Dip in flour.
  • In a saucepan, pour at least a finger's worth of olive oil and heat until it forms streaks. Fry the sardines until they are cooked and have taken on a nice colour. Only put as many sardines in the pan as you can fit comfortably. If necessary work in batches. 
  • Sauté the onion with the sultanas and pine nuts in a little olive oil until they are translucent and soft. Add the sugar, immediately deglaze with vinegar and leave to cool. 
  • Pour the onion mixture over the fried sardines in a bowl and refrigerate for at least six hours.