A typical Venetian appetizer made with sardines, onions, and vinegar, perfect to enjoy after at least 24 hours of resting in the refrigerator.
Step 1 of 3: Remove the head and intestines from the sardines and wash them well under cold water. Dry them and coat them well in flour. Fry the sardines in hot oil until golden brown.
Step 2 of 3: Slice the onions thinly and sauté them in olive oil. Add salt, pepper, sugar, and vinegar and let it evaporate.
Step 3 of 3: Take a bowl and layer the sardines and the saor with raisins and pine nuts. Let it rest for at least 24 hours in the fridge before enjoying.
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains nickel · Allergens detected: Gluten and Fish
| Average values | Per 100 g |
|---|---|
| Energy | 260 kJ62 kcal |
| Fat | 1.46 g |
| of which saturated fatty acids | 0.33 g |
| Carbohydrates | 4.93 g |
| of which sugars | 4.67 g |
| Fibre | 0.71 g |
| Protein | 7.09 g |
| Salt | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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