The Venetian sardines (“in soar” in the dialect of Venice) are the most famous fish dish of Veneto. Very tasty, this recipe turns sardines, an ingredient considered poor in excellent dish.
The outstanding advantage of sardines at the Venetian is that you can prepare in advance and in large quantities, since they keep for several days in the refrigerator.
Ingredients for 4 people
- Sardines – 600 g
- White onions – 600 g
- Flour – 100 g
- Extra virgin olive oil
- Oil for frying
- White wine vinegar – 2.5 dl
- Raisins – 100 g
- Pine nuts
- Sugar – 1 tablespoon
- Black pepper
Preparation of sardines at the Venetian
Empty and clean the sardines by removing the head and scales with a knife; keep the tail. Rinse under running water, dry them and close them as if they were whole. Once ready, place them on paper towels to remove excess oil and salt them.
Peel and chop the onions. Fry over low heat in a pan with two tablespoons of olive oil. When they took the color, add the vinegar, sugar, salt and pepper. Let it evaporate, and then turn off the heat. Place the raisins in a bowl and cover with hot water to rehydrate them.
Arrange a layer of sardines in a dish, cover them with onion, raisins and pine nuts. Then form a second layer of sardines, onions and pine nuts, and so on. The last layer should be made with a good dose of onions. Let stand for 24 hours in the refrigerator before serving.
You can serve sardines Venetian accompanied by grilled polenta slices.