Sarde in Saor Venetian Style
Venice's iconic sweet-and-sour marinated sardines — fried sardines layered with caramelised onions, white wine vinegar, pine nuts, and golden raisins. Best made a day ahead.
📅March 22, 2026
20mPrep
25mCook
4Servings
⭐ 4.7Rating
🍝Nutrition Facts (per serving)
Protein 29%Fat 46%Carbs 25%
350kcalCalories
26gProtein
18gFat
22gCarbs
3gFiber
Ingredients
👥4
- 1⅓ lbfresh sardines cleaned and filleted
- 14⅛ ozonions thinly sliced
- ⅝ cupwhite wine vinegar
- 7 tbspdry white wine
- 1⅜ ozgolden raisins
- 1⅛ ozpine nuts
- 1.8 ozplain flour for dredging
- 5 tbspolive oil
- 10 gsugar
Instructions
- Dust sardines in flour; fry in hot olive oil for 2 minutes per side until golden; drain and season.
- Slowly cook onions in a fresh pan with a splash of oil for 25 minutes until very soft and golden.
- Add vinegar, wine, and sugar; simmer 5 minutes.
- Soak raisins in warm water for 10 minutes; drain.
- In a deep dish, layer sardines, caramelised onions, raisins, and pine nuts. Repeat layers.
- Pour any remaining onion vinegar over the top; cool, cover, and refrigerate for at least 12 hours.
- Serve at room temperature with polenta or crusty bread.
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