This recipe was discovered by two pescatarian friends of mine on visits to Venice, and they have cooked it ever since. It’s really delicious despite the ingredients being an unlikely combo of sweet and sour. It’s real name is Sarde in Saor and it is served in most eateries in Venice. Try it for yourself and you will be pleasantly surprised. It also works well with mackerel too.
Serves 4.
Ingredients:
1/2 cup white wine
1/4 cup raisins
800g of sardine fillets, also works well with mackerel too
3/4 cup olive oil
3 shallots very finely sliced (I use a mandolin)
1/3 cup of white wine vinegar
1/4 cup of pine nuts
salt and pepper to taste
finely chopped parsley
