Italian-Style Fish
Description
Suitable for both festive occasions and everyday meals. This is an old recipe from Venetian fishermen. Back when Italian housewives could only dream of refrigerators, they had to devise the most ingenious ways to preserve fish. That’s how they came to “preserve” it in a large amount of onion, known for its bactericidal properties. In the Venetian dialect, this dish is called “Sarde in saor,” or “fragrant sardines.” It is served in small restaurants and taverns throughout the Apennine Peninsula. Moreover, this classic Italian fish recipe readily allows both sea and freshwater sardines. You can keep such fish in the refrigerator for a whole week—and it will only improve the flavor. Serve with greens and sauce.
Instructions
- 1
Step 1
Clean the sardines, gut them, and wash. Pat dry with paper towels.
- 2
Step 2
Heat the skillet well with oil. Dredge the sardines in flour and fry.
- 3
Step 3
Place on paper towels. Season with salt.
- 4
Step 4
Slice the onion into half-moons. If it is too bitter, soak it in cold water for 10–15 minutes or scald it with boiling water. Add the onion to hot oil, then add vinegar, salt, and sugar. Reduce the heat and braise the onion until fully softened and translucent—about 30 minutes.
- 5
Step 5
In a deep-sided dish, arrange the sardines. On top of them—onion, raisins that have been pre-steeped, and pine nuts.
- 6
Step 6
Alternate layers of fish and onion with raisins and pine nuts. The last layer is onion.
- 7
Step 7
Place a bay leaf on top and sprinkle with pepper. Drizzle with the remaining oil, cover the dish with a lid or seal with plastic wrap. Refrigerate for 24 hours.
- 8
Step 8
Serve the sardines cold as an appetizer.