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Sardines in saor

Name: Sardines in saor
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6
Cuisine: Italian recipes
Ingredients: 75g raisins (optional); 2 tbsp extra-virgin olive oil; 500g onions; 75g pine nuts (optional); 175ml red wine vinegar; 500g small sardines, scaled, gutted, rinsed and patted dry; Plain flour, for dusting; 2 tbsp olive oil

By: Jacob Kennedy

Published: 30 Apr 10
Updated: 18 Mar 24

Sardines in saor is a rustic Italian recipe from Jacob Kenedy, chef-patron of Bocca di Lupo, that makes a perfect starter or antipasti plate.

Easy
May 2010

Test kitchen approved

Serves 6
Takes 10 minutes to make, 20 minutes to cook, plus cooling and 1-3 days marinating

Sardines in saor is a rustic Italian recipe from Jacob Kenedy, chef-patron of Bocca di Lupo, that makes a perfect starter or antipasti plate.

Nutrition: per serving

Calories: 503kcals
Fat: 33.4g (5.1g saturated)
Protein: 25.5g
Carbohydrates: 26.6g (19.8g sugars)
Salt: 0.3g

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Ingredients

75g raisins (optional)
2 tbsp extra-virgin olive oil
500g onions
75g pine nuts (optional)
175ml red wine vinegar
500g small sardines, scaled, gutted, rinsed and patted dry
Plain flour, for dusting
2 tbsp olive oil

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Method

Put the raisins, if using, in a bowl of warm water and leave to soak for 20 minutes. Heat the extra-virgin olive oil in a saucepan over a low heat. Cut the onions into thin half-moons and add to the pan with a pinch of salt. Cook for 10-15 minutes until soft but not coloured. Add the pine nuts and raisins, if using (use neither or both), and remove from the heat. When cool, add the vinegar.
Season the sardines with salt and lightly dust in some flour. Heat the olive oil in a pan over a high heat and fry the sardines in batches for 2 minutes on each side. Their skin should colour a little, but the flesh should still be raw near to the bone.
Place the fish in a large dish, in a single layer, with the onions and vinegar. Cover and chill for at least a day (if possible 2-3 days) before eating. You will need to turn the fish once or twice in the marinade.