Skip to main content

Food'n'Flix: Sarde in Saòr

"My dream was to help my hometown, a small island hidden under the A in Atlantic, called Swallow Falls. We were one of the leading exporters of sardines, until the day Baby Brent Sardine cannery closed when everyone realized that sardines...are super gross. So everyone was stuck eating all the sardines that nobody wanted. Frozen, boiled, dried, fried, candied and juiced. Life was gray and flavorless, but when things seem hopeless, I stared down at defeat, and found hope." 
~Flint Lockwood

Food‘nFlixIt's time for my Food'n'Flix submission for the Cloudy with a Chance of Meatballs double-feature. Click to read my invitation: here.

Thankfully my family doesn't think that sardines are super gross! We love them...R even did a report on how important the sardine industry was to developing this area.

So, though inspired by our love of meatballs - check out D's Lion Head Soup, R's Spaghetti and Meatballs, Bitokes from Russia, and Tajine-el-Khoukh from Algeria - and the cute-factor of the foodimals, I made a typical Venetian sardine dish called Sarde in Saòr. Some call them sweet and sour sardines. I think they are a perfect summer dish. They are made ahead of time, served cold, and just need a side of fabulous crusty bread. Easiest dinner ever!

I first got to taste Sarde in Saòr on the small island village of Burano, an island in the Venetian lagoon famous for their lace-making.


Some people add almonds and raisins, I prefer my sardines uncomplicated and keep it simple with just the onions.

Ingredients serves 4

  • 4 fresh sardines
  • 1 white onion
  • ½ C vinegar (I used a Pinot Grigio vinegar infused with thyme. Use what you have.)
  • ¼ C water
  • olive oil
  • freshly ground pepper
  • freshly ground salt
  • fresh herbs (I used dill)

Procedure
Peel and trim the onion. Slice thinly and place in a saucepan. Pour in the vinegar and water. Bring the liquid to a boil and cook for a couple of minutes until the vinegar is reduced at least by half. Season to taste with salt and pepper. Let the onions rest and cool.

Clean the fresh sardines, rinsing them under cold water and patting them dry. Brown the sardines in a splash of hot oil. Cook only till opaque, approximately 2-3 minutes on each side.

Once the sardines are cooked, remove from heat. Layer the onions, sardines, and fresh herbs in a shallow dish, alternating one with the other. Let cool and marinate for at least 4 hours, longer if possible. Serve cold.

This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. I will only recommend products - usually books, cookbooks, but sometimes equipment or a DVD - that I have used and loved...not for any compensation unless otherwise noted in the blog post. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the book or item of your choice.

      

Comments

  1. Very healthy. blessings, Catherine

    ReplyDelete
  2. Oh, this dish sounds delicious! I've never been fortunate enough to try fresh sardines. I don't think they're available in these parts. Maybe when I head to the Pac NW next month, I'll be able to! Thanks for the fun flick pick this month :)

    ReplyDelete
  3. I'm impressed your kids like sardines. I've never tried a fresh sardine, so I'm sure my opinion of them is very tilted.

    ReplyDelete
  4. I am a big sardine fan but I seldom get them fresh. I like good canned sardines with lemon, salt, pepper and capers on crackers. ;-) I like the vinegar and dill in this dish. A great pick for the film and a great movie choice. Thanks for hosting this month!

    ReplyDelete
  5. I have never had sardines. My husbands family eats pickled herring and I have tried those. Is this similar to that? Enjoyed Food n Flix this month. Thanks so much for hosting.

    ReplyDelete
  6. I was so curious to see in someone would go for sardines lol. i was tempted. Really interesting and tasty dish. Great movie pick.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas