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TN&M in the Kitchen: Sarde in Saor

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Sarde in Saor 

Serves 4 - Cook in 30 minutes, plus 24 hours to marinate in the fridge


- 700g di fresh sardines, gutted, scaled, heads removed

- 1 kg white onion, finely sliced 

- 40g ‘00’ flour  (or all purpose flour)

- Sunflower oil for frying 

- Extra-virgin olive oil 

- Salt and pepper 

- 1 tablespoon of caster sugar 

- 200ml white wine vinegar 

- 40g raisins (optional)

- 40g pine nuts (optional)


Step 1

Begin by soaking your raisins in lukewarm water. Take your gutted, scaled (with heads removed) sardines, rinse under cold water and pat dry with kitchen paper. Add the flour into a bowl and toss the sardines, making sure you remove any excess flour.

Step 2

Begin to fry the sardines in sunflower oil (the oil must be boiling!), making sure to brown on both sides. Once browned, drain and transfer onto a plate covered with kitchen paper, and salt. Place olive oil in a frying pan and on medium heat sweat the onions (around 10-15 minutes). Next add pepper, salt, sugar and vinegar, continue to cook until slightly reduced – this is your saor.

Step 3

In a small bowl begin to arrange a layer of fried sardines, covering with a layer of saor, adding raisins (dried and drained) and pine nuts. Repeat this until you finish all ingredients, ending with a layer of saor.  Pour any of the remaining liquid on top. 

Wrap with cling film, and leave to marinate in the fridge for 24 hours before serving cold. Buon appetito!

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