A Great Sardine Recipe from Venice

Sarde in Saor

Need a recipe for sardines? Want the BEST? These are to die for. The best recipe for sardines you'll ever eat.

If you don't believe me, I dare you to try the recipe.

Across countless generations of our family, from my mamma to her mamma, and beyond, our cherished sardine recipe has remained a treasured tradition. To us, it is more than just a dish; it is a symbol of our heritage and the love we have shared through the ages. We take great pride in preserving its authentic flavors, ensuring that its legacy lives on for generations to come.

Maria

The Recipe

This traditional Venetian dish is a perfect blend of sweet, tangy, and savory flavors. It’s simple to make, deeply authentic, and always tastes even better the next day.

Serves 4

List of Ingredients

• 600 g fresh sardines, cleaned
• 1 cup (120 g) plain flour, for dusting
• 2 medium white onions, thinly sliced
• 60 g sultanas (golden raisins)
• 50 g pine nuts
• 150 ml dry white wine (I love using Pinot Grigio—pour yourself a glass too!)
• 4 tbsp white wine vinegar
• 2 tbsp extra virgin olive oil (plus more for frying)
• 1 tsp coriander seeds
• 2 whole cloves
• Salt and freshly ground black pepper to taste

Cooking Instructions

• Prepare the sardines
  Rinse the sardines under cold water and pat dry. Sprinkle lightly with salt and pepper, then dust with flour, shaking off the excess.
• Soak the sultanas
  Place the sultanas in a small bowl and cover with the white wine. Let them soak while you cook the sardines.
• Fry the sardines
  Heat enough olive oil in a large pan to shallow-fry. Fry the sardines in batches for 1–2 minutes per side until golden. Drain on paper towels and set aside.
• Make the onion marinade
  In a separate pan, heat 2 tbsp olive oil over medium heat. Add the sliced onions and cook until soft and translucent. Stir in the vinegar, coriander seeds, cloves, and a pinch of salt and pepper, and let it gently simmer for 2–3 minutes.
• Assemble the dish
  In a shallow dish, arrange a layer of sardines, then top with some onions, sultanas, and pine nuts. Continue layering until everything is used, finishing with onions on top. Pour over any remaining marinade.
• Marinate and serve
  Cover and refrigerate overnight. Before serving, allow the Sarde in Saor to warm to room temperature. The dish is traditionally enjoyed as an appetizer with some crusty bread, and it pairs wonderfully with a glass of chilled white wine.

Enjoy this classic dish that captures the essence of Venice on your plate. I am sure you will agree that this is the best recipe for sardines you've ever eaten. 

Buon appetito!

Maria