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Sarde in soar
Literally meaning “tasty sardines”, these fishes are like good wine: interesting when young, but exceptionally delicious after a couple of days’ rest. It’s best to cook these sardines in big batches, to enjoy throughout the week.
Serves
Cooks in
Difficulty Easy
Ingredients
- 2 tbsp raisins
- 1 tbsp salted capers
- 100ml vegetable oil
- 500g fresh sardines, cleaned
- 50g plain flour
- 3 tbsp extra virgin olive oil
- 300g large white onions, sliced thin
- 300g soffritto
- 1 tbsp caster sugar
- 120ml white wine vinegar
- 2 tbsp pine nuts
- A handful of fresh sage, chopped
- 1 tsp salt
- 1 tsp black pepper
Method
1. Soak the raisins and capers together in cold water for 10 minutes, then squeeze and drain on kitchen paper.
2. Warm the veg oil over a medium heat. Dredge the sardines in the flour. Fry them for 2 minutes per side, until they become nice and golden. Drain on kitchen paper.
3. Warm the olive oil over a low heat for 2 minutes, then add the onions. Cook for 10 minutes, until brown.
4. Next, stir in the soffritto, sugar and vinegar. Add the raisins, capers, pine nuts and sage. Simmer for a few minutes. Season, to taste.
5. Spread the pan-fried sardines in a casserole and scatter with the warm sauce. Leave to rest in the fridge overnight, then serve at room temperature.
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