Sarde in saor
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| Place of origin | Italy |
|---|---|
| Region or state | Veneto |
Sarde in saor are an antipasto based on fried sardines, seasoned with sweet and sour onions, pine nuts, and raisins, typical of Venetian cuisine.[1] They are often served as snacks in Venetian bacari.[2]
Saor means 'flavor' in the Venetian language.
Origins
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Sarde in saor was invented as a method of preservation used by Venetian fishermen who had the need to keep food on board for a long time or as long as possible.[3]
Once the onions were cooked with vinegar and olive oil, they were laid in layers interspersed with fried sardines in terracotta containers. As time passed by, the recipe acquired more refined taste tones; in fact, raisins were added.
The modern recipe also calls for pine nuts.
Since the fishermen ate the sarde in saor after a long time had passed from the moment of their preparation, they savored the taste and aroma of a product which was often no longer fresh.[3]
For this reason, even today, when preparing sarde in saor, it is a good rule to eat them at least after one day of settling.[4]
See also
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References
[edit]- ^ "Ricetta Sarde in saor". GialloZafferano.it.
- ^ "Bacari. La classifica definitiva per mangiare bene a Venezia". www.scattidigusto.it (in Italian). April 22, 2015. Retrieved May 3, 2016.
- ^ a b Annalisa Barbagli, Stefania Barzini (2011). Cuciniamo il Pesce (in Italian). Giunti Editore. p. 50. ISBN 978-88-09-76539-9.
- ^ "L'arte della conservazione: saor, scapece e colatura". Agrodolce. December 3, 2014.
External links
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