{"id":6116,"date":"2015-12-16T06:51:09","date_gmt":"2015-12-16T05:51:09","guid":{"rendered":"http:\/\/www.albacio.it\/?p=6116"},"modified":"2015-12-16T06:51:09","modified_gmt":"2015-12-16T05:51:09","slug":"sarde-in-saor","status":"publish","type":"post","link":"https:\/\/www.albacio.it\/en\/sarde-in-saor\/","title":{"rendered":"Sardines in \u201csaor\u201d (sweet and sour)"},"content":{"rendered":"<p>An extremely simple fish recipe, which is so deep-rooted in Venetian culture and life, that it represents the Veneto region itself.<br \/>\nFirst of all, saor, in Venetian dialect, means \u201cflavour\u201d. Sardines, onions and vinegar: these are its masterly combined ingredients, with a 2:1 ratio, i.e. 2 kilos onions for each kilo sardines.<br \/>\n<a href=\"http:\/\/www.albacio.it\/wp-content\/uploads\/2015\/12\/Venezia-veduta-dal-canal-grande.jpg\"><img decoding=\"async\" class=\"aligncenter size-medium wp-image-6117\" alt=\"Venezia-veduta-dal-canal-grande\" src=\"http:\/\/www.albacio.it\/wp-content\/uploads\/2015\/12\/Venezia-veduta-dal-canal-grande-300x118.jpg\" width=\"300\" height=\"118\" srcset=\"https:\/\/www.albacio.it\/wp-content\/uploads\/2015\/12\/Venezia-veduta-dal-canal-grande-300x118.jpg 300w, https:\/\/www.albacio.it\/wp-content\/uploads\/2015\/12\/Venezia-veduta-dal-canal-grande.jpg 960w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Ingredients (for 4):<br \/>\n700 g fresh sardines<br \/>\n1,4 Kg white onions<br \/>\nsoft wheat flour, as much as needed<br \/>\npeanut oil, as much as needed<br \/>\nextra-virgin olive oil, as much as needed<br \/>\nsalt<br \/>\npepper<br \/>\n1 spoonful of sugar<br \/>\nhalf a glass of wine<br \/>\n2 spoonfuls of raisins (optional)<br \/>\n1 spoonful of pine nuts (optional)<\/p>\n<p>Method:<\/p>\n<p>Clean the sardines, taking care to leave the tail attached.<br \/>\nWash them and close them on themselves recomposing.<br \/>\nPut them in a dish in which you have placed the flour and fry in peanut oil.<br \/>\nDrain and arrange them on a plate with paper towels underneath.<br \/>\nSlice the onions into thin slices and cook them in extra virgin olive oil.<br \/>\nAdd salt and pepper and add the sugar and vinegar.<br \/>\nKeep the flame until it evaporates.<br \/>\nOnce cooked, add the raisins previously soaked in warm water and the pine nuts.<br \/>\nArrange the sardines in a pan and cover with hot onions.<br \/>\nLet stand for at least one day sardines and eat them cold.<\/p>","protected":false},"excerpt":{"rendered":"<p>An extremely simple fish recipe, which is so deep-rooted in Venetian culture and life, that it represents the Veneto region itself. First of all, saor, in Venetian dialect, means \u201cflavour\u201d. Sardines, onions and vinegar: these are its masterly combined ingredients, with a 2:1 ratio, i.e. 2 kilos onions for each kilo sardines. Ingredients (for 4): 700 g fresh sardines 1,4 Kg white onions soft wheat flour, as much as needed peanut oil, as much as needed extra-virgin olive oil, as much as needed salt pepper 1 spoonful of sugar half a glass of wine 2 spoonfuls of raisins (optional) 1 spoonful of pine nuts (optional) Method: Clean the sardines, taking care to leave the tail attached. Wash them and close them on themselves recomposing. Put them in a dish in which you have placed the flour and fry in peanut oil. Drain and arrange them on a plate with paper towels underneath. Slice the onions into thin slices and cook them in extra virgin olive oil. Add salt and pepper and add the sugar and vinegar. Keep the flame until it evaporates. Once cooked, add the raisins previously soaked in warm water and the pine nuts. Arrange the sardines in a pan and cover with hot onions. Let stand for at least one day sardines and eat them cold.<\/p>\n","protected":false},"author":7,"featured_media":6118,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[796],"tags":[847,846,915,916,913,914],"class_list":["post-6116","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ricette-2","tag-fish","tag-pesce","tag-sarde","tag-sardines","tag-venezia","tag-venice"],"_links":{"self":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6116","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/users\/7"}],"replies":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/comments?post=6116"}],"version-history":[{"count":0,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/posts\/6116\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media\/6118"}],"wp:attachment":[{"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/media?parent=6116"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/categories?post=6116"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.albacio.it\/en\/wp-json\/wp\/v2\/tags?post=6116"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}