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Sardines, Venetian Style |
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Serves: 4 Print this Recipe(Sarde in Saor) Category: Whole Fish Raisins and vinegar give a delicious sweet-and-sour flavor to fish in this Venetian classic. Be sure to make this recipe at least a day before you plan to serve it so that the flavors can mellow. Small portions are excellent as an appetizer. Whole trout or mackerel can be substituted for the sardines, or try sole fillets. In Venice, sarde in saor is often served with grilled white Polenta (see Rice, Cornmeal, and Other Grains). 8 tablespoons olive oil 3 onions (about 1 pound), sliced 1/2 inch thick 1 cup dry white wine 1 cup white wine vinegar 2 tablespoons pine nuts 2 tablespoons raisins 2 pounds sardines, cleaned 1 Pour 4 tablespoons of oil into a large heavy skillet. Add the onions and cook over medium-low heat until very tender, about 20 minutes. Stir frequently and watch carefully so that the onions do not brown. Add a tablespoon or two of water if needed to prevent the onions from coloring. 2 Add 1/2 cup of wine, 1/2 cup of vinegar, the raisins, and the pine nuts. Bring to a simmer and cook 1 minute. Remove from the heat. 3 In another skillet, heat the remaining 4 tablespoons oil over medium heat. Add the sardines and cook until just opaque in the center, about 2 to 3 minutes per side. Arrange the sardines in a single layer on a large platter. Pour on the remaining wine and vinegar. 4 Spread the onion mixture over the fish. Cover and refrigerate 1 to 2 days to allow the flavors to mellow. Serve at cool room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Sardines, Venetian Style comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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