This simple, classic Venetian dish quickly becomes a favorite. The abundance of seafood and the historic trades in the Gulf of Venice gave birth to some of the most delicious recipes we enjoy today. This one features tinned sardines, since many modern-day Mediterranean companies harvest amazing-quality fish that can be shipped worldwide. Recipe maker Daniele also recommends a Barley Sourdough that you can make from scratch.
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Fried Sardines (Sarde in Saor)
Description
A simple recipe with delicate flavors.
Ingredients
- 2 tbsp dried raisins
- 1 tbsp pine nuts, toasted
- 1/2 large white onion
- 3 tbsp extra-virgin olive oil
- 4 tbsp white wine vinegar
- Tinned sardines
- Chopped parsley
Instructions
- Start by soaking the dried raisins in double the amount of water for 2-3 hours or preferably overnight.
- Preheat the oven to 320 degrees and toast the pine nuts for 5-8 minutes or until golden brown and fragrant. Set aside to cool.
- Finely slice the onions and heat a medium saucepan over low heat.
- Add the extra-virgin olive oil followed by the onions to the pan and slowly cook for 5-10 minutes or until the onions are translucent. Deglaze with the vinegar and reduce the liquid until almost evaporated. Set aside to cool.
- Line the sardines onto a shallow pan and once the onions and vinegar mixture is cooled, add the raisins, and pour all of it over the sardines.
- Let this marinade for a couple of hours and garnish a toasted slice of barley sourdough with the fish, finished by topping with toasted pine nuts and parsley.
Barley Sourdough Recipe
Description
With the help of Daniele Brenci, make your own sourdough from scratch.
Ingredients
For the levain:
- 80 g (2.8 oz) wheat flour
- 80 g (2.8 oz) water
- 40 g (1.4 oz) mature sourdough starter
For the final mix:
- 750 g (26.5 oz) wheat flour
- 150 g (5.3 oz) barley flour
- 650 g (22.9 oz) water
- 200 g (7.05 oz) levain
- 25 g (0.88 oz) salt
Instructions
- Follow the Master Sourdough Method recipe in Advanced Bread Baking at Home, page 21.
Wine Pairing: Inama Vin Soave Classico, Garganega, Veneto Italy from Tina’s Bottle Shop.
Daniele Brenci and Sarah Shaffer
Garganega is the most notable white grape varietal of the Veneto region; Soave Classico refers to wine produced with Garganega, grown near the medieval village of Soave, Italy. The crisp mouthfeel and fresh acidity of this northern Italian white grape cut right through the fat and salt of the sardines.
Recipe by Daniele Brenci
Wine Pairings by Sarah Shaffer
Styling by Anna Franklin
Photography by Chrissie Knudsen
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