The Saòr is an ancient recipe, created with the intention of providing fishermen with food that they could bring with them during fishing trips and could last several days without refrigerators.
The small blue fish of the lagoon, usually sardines, onions from the lagoon gardens, vinegar: simple and poor ingredients but masterfully blended.
The long preservation was ensured by vinegar and onions, alternated with layers of fried sardines. As the days went by, the dish acquired an increasingly intense taste, hence the term “saòr”, which in the Venetian dialect means just “flavour”. Sultanas and pine nuts were later introduced to soften the taste of the dish.
One of the typical recipes is that of “sarde in saòr”, but in reality this recipe is very versatile and gives great satisfaction even with vegetables.
How to prepare sardines in saòr
- 1 kg of fresh sardines
- 2 kg of white onions
- White wine vinegar 2 glasses
- Frying oil
- Optional: sultana raisins and pine nuts
In the classic recipe sardines should be left whole, but alternatively you can remove the bones and leave only the tail. They should be lightly floured and then browned in hot oil. With the flour, remember to also mix a little salt. Do not fry the sardines completely and leave them soft.
Filter the oil through a strainer to remove the residue of frying and use it to fry the onions cut into slices. The oil from the sardines will give the onion its characteristic burnished colour.
Halfway through cooking, put the vinegar in and let it evaporate. At the end of cooking, add a nice sprinkling of pepper, and finally, raisins and pine nuts.
Then proceed to create in an ovenproof dish layers of sardines alternating with onions, until you use all the preparation. Let everything soak for at least one day and finally enjoy this delight, combining a few slices of grilled polenta.