Sarde in Saor
Sicilian fresh sardines marinated in a sweet-and-sour onion sauce with raisins and pine nuts. A traditional dish that's as elegant as it is simple.
- Total time
- 35 min
- Servings
- 4
- Calories
- 412
- Protein
- 32g
Ingredients
- 1.5 pounds fresh sardines, cleaned and gutted
- 1.25 pounds yellow onions
- ⅓ cup golden raisins
- ¼ cup pine nuts
- ½ cup white wine vinegar
- ½ cup olive oil
- 1 teaspoon salt
Instructions
- 1
Pat the sardines dry inside and outside with paper towels to remove excess moisture, which helps them fry evenly.
- 2
Slice the onions lengthwise from root to tip into thin half-moon shapes about 1/8-inch thick — as thin as you can safely cut them.
- 3
Heat 0.25 cup of the olive oil in a large skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.
- 4
Working in batches so they don't crowd the pan, lay sardines skin-side down in the hot oil and fry for 2 minutes until the skin is golden and crispy.
- 5
Flip each sardine carefully with a spatula and fry the flesh side for 1 minute until just cooked through, then transfer to a clean plate.
- 6
Pour the remaining 0.25 cup olive oil into the same skillet over medium heat, then add all the sliced onions.
- 7
Stir the onions once every 30 seconds for 8 minutes until they turn soft and golden brown, beginning to caramelize at the edges.
- 8
Sprinkle the raisins and pine nuts into the onions and stir constantly for 30 seconds until fragrant.
- 9
Pour in 0.5 cup white vinegar and 1 teaspoon salt, then use a wooden spoon to stir everything together, scraping the bottom of the pan.
- 10
Remove the pan from heat and let the onion mixture cool to room temperature, about 15 minutes — this allows flavors to meld.
- 11
Layer the cooled sardines skin-side up in a serving dish, then pour the cooled onion sauce and all its oil over the top until the sardines are fully submerged.
- 12
Cover the dish with plastic wrap and refrigerate for at least 2 hours or up to 2 days before serving — longer marinating deepens the flavor.
Tools you’ll need
- large skillet
- cutting board
- chef's knife
- paper towels
- spatula
- wooden spoon
- shallow serving dish
- plastic wrap
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