Sarde in Saor is a traditional Venetian seafood appetizer featuring lightly fried sardines marinated with sweet-and-sour onions, vinegar, raisins, and pine nuts. Originally prepared by fishermen as a way to preserve their catch, it remains one of Venice's most iconic dishes.
Pat the sardines dry and season lightly with salt and pepper.
Dredge each sardine in the flour, shaking off any excess.
Sarde in Saor is traditionally served cold or at room temperature. Preparing it a day in advance allows the sweet-and-sour marinade to fully penetrate the sardines, producing the authentic Venetian flavor.
Heat the olive oil in a large skillet and fry the sardines until golden on both sides, about 2 minutes per side.
Transfer the fried sardines to a paper towel-lined plate.
In a separate skillet, heat the extra-virgin olive oil over medium heat.
Add the sliced onions and cook slowly for 15 to 20 minutes until soft and lightly caramelized.
Stir in the raisins and pine nuts.
Add the vinegar and sugar, stirring until the sugar dissolves. Simmer for 2 to 3 minutes.
Arrange half of the sardines in a shallow serving dish.
Spoon half of the onion mixture over the sardines.
Repeat with the remaining sardines and onion mixture.
Cover and refrigerate for at least 12 hours before serving. The flavors will continue to improve after a full day.
