SARDE IN SAOR
Added by giowall | Sun 28 Jun 2009 @ 16:54
This dish was prepared by the Venetian fishers to eat during navigation. It gives its best after 5-8 days after preparation. SAOR is the way to preserve the sardinas during navigation.
2-2.5 kilograms fresh white onion
200 g white vinegar
Extra virgin olive oil for cooking the onions
Extra virgin olive oil for frying the sardines
Wash the sardines accurately, scale them, take the head off, rinse them in fresh water and lay them on blotting paper.
While the sardines dry up, in a large pan pour enough olive oil to cover the bottom, put the white onions cut roughly and let them fry slightly for some minutes. Add two glasses of white vinegar, salt, turn the gas off and let it cool down.
Flour the sardines and fry them in 170į extra virgin oil for 3 minutes. Put them on blotting paper and salt them.
When everythingís cool down (sardines and onions), take a bowl and start with a layer of onions, then a layer of sardines (well lined up), then again onions, sardines, etc to end with the onions.
Seal the bowl with aluminium and put in the fridge for al least 5 days before eating them.
The original recipe forsees also raising and pine seeds.