Saor is not a sauce spooned on at the end. It is a timed rest: fried sardines, softened onions, vinegar, raisins, and pine nuts settling together overnight.
The dish tastes best cool but not cold. Let it temper before serving so the onion turns silky, the vinegar softens, and the fish keeps its shape without tasting flat.
Set servings and units first. You can change them anytime.
Soak the raisins in warm water for 15 minutes, then drain.
Warm the olive oil in a wide skillet over medium-low heat. Add the onions and a pinch of salt, and cook 25 to 30 minutes, until soft but not browned.
Add the vinegar, raisins, and pine nuts. Simmer 3 minutes, then season with pepper and remove from the heat.
Pat the sardines dry and season lightly with salt. Dredge in flour and shake off the excess.
Heat 3/4 in neutral oil in a skillet to 350 F. Fry the sardines in batches for 2 minutes per side, until golden. Drain on paper towels.
Layer sardines and onion mixture in a glass dish, finishing with onions. Spoon any vinegar juices over the top.
Cover and refrigerate at least 24 hours. Let stand 30 minutes at room temperature before serving.
You made Sarde in Saor. Time to eat.
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The onions should slump without browning. Browned onions push the dish sweet and heavy before the vinegar has a chance to balance it.
Six Italian regions. Nothing reformulated. Imported direct.
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