Name: Sarde in Saor (Sardines in Sweet-and-Sour Onion Marinade)
Yield: Serves 4 to 6
Cuisine: Italy
Ingredients: ½ teaspoon freshly ground black pepper, plus pepper to taste; 2 pounds fresh sardines, or 1½ pounds firm fish fillets such as sole; 1 teaspoon salt, plus salt to taste; ¼ cup pine nuts, toasted; ¼ cup raisins, plumped in hot water and drained (optional); ¼ cup olive oil, plus more for frying; ¼ cup white wine vinegar; 4 large onions, sliced ¼ inch thick

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

Saor is Venetian dialect for sapore, or “flavor.” Another term for this style of dish is in carpione, in a mild vinegar marinade, or con cipollata, “with onion.” For this Venetian classic, sautéed fish is marinated under a layer of sweet-and-sour onions. It is served in the traditional manner, at room temperature, in the city at Enoteca Vino Vino and at Roberto Meneghetti’s combination osteria and wine bar, Osteria al Bacco. Matteo Ruffini, at the Osteria Antico Dolo, also in Venice, depart