Sarde in saor are an appetiser 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
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 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 in order to help digestion and to sweeten mouth and breath of its tasters, with understandable relational implications.
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.[4]
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.[5]
See also
References
- ^ "Ricetta Sarde in saor". GialloZafferano.it.
- ^ "Bacari. La classifica definitiva per mangiare bene a Venezia". www.scattidigusto.it (in Italian). Retrieved May 3, 2016.
- ^ Annalisa Barbagli, Stefania Barzini (2011). Cuciniamo il Pesce (in Italian). Giunti Editore. p. 50. ISBN 978-88-09-76539-9.
- ^ Annalisa Barbagli, Stefania Barzini (2011). Cuciniamo il Pesce (in Italian). p. 50. ISBN 978-88-09-76539-9.
{{cite book}}: Unknown parameter|agency=ignored (help) - ^ "L'arte della conservazione: saor, scapece e colatura". Agrodolce.
External links
This page was last edited on 8 April 2024, at 14:13