“Saor” is Venetian dialect for the perfect balance of sweet and sour, and this dish lives up to its name.
Tender sardines layered with caramelised onions, crunchy pine nuts and bursts of raisin sweetness.
Finish with a generous drizzle of JOSEPH Extra Virgin Olive Oil to bring it all together.
Ingredients
- 8 fillets sardines (or tommy ruff/garfish/mullet)
- 4 tablespoons plain flour, seasoned with salt & pepper
- 1 onion, sliced
- 1 clove garlic, sliced
- 1 fresh bay leaf
- 2 tablespoons sugar
- ¼ cup Primo & Co 'The Venetian' Garganega
- ¼ cup JOSEPH 'La Casetta' Aged Vinegar
- 1 tablespoon roasted pine nuts
- 1 tablespoon raisins
- 1 tablespoon black peppercorns
- 2 sprigs rosemary
- 3–4 tablespoons JOSEPH Extra Virgin Olive Oil
- Salt and freshly cracked black pepper
Method
1. Lightly coat the sardine fillets in seasoned flour.
2. Heat a generous amount of JOSEPH Extra Virgin Olive Oil in a frypan over medium heat. Fry the sardines for 1–2 minutes on each side until lightly golden. Remove and drain on paper towel.
3. In the same pan, add a little more olive oil if needed and cook the sliced onions gently over medium-low heat until soft, sweet and lightly caramelised.
4. Add the garlic, peppercorns, bay leaf and rosemary, then cook briefly. Pour in the white wine and vinegar, then simmer for 2 minutes until the mixture is glossy and fragrant.
5. Stir in the sugar, raisins and pine nuts, tasting for a pleasant balance between sweet and savoury.
6. Layer the fried sardines and onion mixture in a dish, finishing with the onions on top. Allow to cool, then refrigerate for at least a few hours (or overnight) to let the flavours develop.
7. Bring to room temperature before serving. Finish with a drizzle of JOSEPH Extra Virgin Olive Oil and an extra pinch of seasoning if needed.
Best enjoyed with a glass of our Primo & Co ‘The Venetian’ Garganega. Its crisp, fresh style cuts through the richness and lifts the sweet and sour flavours beautifully. Buon appetito!
