SARDE IN SAOR

SARDE IN SAOR
 
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This recipe was uploaded
by giowall

 
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Ingredients

Ingredients
Method
 
  • 30-40 sardines
  • 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
  • White flour
  • Salt
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 170° extra virgin oil for 3 minutes. Put them on blotting paper and salt them.
When everything's 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.

SARDE IN SAOR

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This recipe was uploaded by giowall

 
 
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.

Method


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 170° extra virgin oil for 3 minutes. Put them on blotting paper and salt them.
When everything's 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.
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