Sarde in Saòr – Veneto – *

(*) Sardines Venetian style “Saòr” is not only acoustically strongly reminiscent of the German “sauer” (or the English “sour”), but is also really called that. The sardines in saòr are an indispensable part of the cicheti, the small appetizers offered in every down-to-earth osteria in Veneto. Saòr, a marinade of oil, vinegar and herbs, dates back to the seafaring tradition of Veneto. The saòr preserved fish and therefore ensured the supply of egg white and vitamins to the sailors. In fact, Venetian sailors never suffered from scurvy. Today, of course, preserving food is no longer a secret, but saòr still enjoys great popularity as a marinade for fish, vegetables and meat.

Soak the raisins in a little white wine. Clean and fillet the sardines – (very) small sardines can also be whole. Turn them in the flour on the other side and fry them in hot oil until golden brown. Salt, lift out of the frying pan and drain the excess oil on kitchen roll.

Remove the skin from the onions and slice them into fine rings. In a second frying pan, heat the olive oil and six tablespoons of white wine very gently. Sauté the finely sliced onions at a low temperature. Add the pine nuts, the soaked raisins and the peppercorns. Pour the vinegar and the remaining wine and let it boil. Add salt and simmer for a few minutes. Remove from the heat and

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