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Srdele na Savor
Srdele na savor, also known as 'sardines in savor,' is a traditional Istrian dish featuring sardines that are lightly fried and then marinated in a flavorful mixture of onions, vinegar, white wine, and aromatic herbs. This dish is a testament to the region's rich culinary history, influenced by Venetian traditions, and is often served as a cold appetizer or a light main course.
๐ง ์ฌ๋ฃ
- 1 kg Fresh sardines(cleaned, scaled, gutted, heads and central bone removed, butterflied)
- 1 cup All-purpose flour(for dredging)
- 400 ml Frying oil
- 5 tbsp Extra virgin olive oil
- 500 g Onions(peeled and thinly sliced)
- 3 cloves Garlic(minced)
- 100 ml White wine
- 100 ml White or red wine vinegar
- 100 ml Water
- 1 large Bay leaf
- 1 small Fresh rosemary sprig
- 2 g Fresh flat-leaf parsley(finely chopped)
- 5 Whole black peppercorns
- to taste Salt
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the sardines: If not already done by your fishmonger, clean the sardines, remove heads, guts, and central bones, then butterfly them. Rinse well and pat thoroughly dry with kitchen paper.
- 2
Coat the dried sardines in flour, shaking off any excess. Heat the frying oil in a large pan over medium-high heat. Fry the sardines in batches for about 2 minutes per side until lightly golden. Drain on kitchen paper.
- 3
In a separate saucepan, heat the extra virgin olive oil over gentle heat. Add the thinly sliced onions and sautรฉ until very soft and translucent, stirring often. Do not let them brown too much.
- 4
Add the minced garlic to the onions and cook for 1 minute until fragrant. Stir in the white wine, vinegar, and water. Add the bay leaf, rosemary sprig, black peppercorns, and salt to taste. Simmer gently for about 20 minutes, allowing the sauce to thicken slightly.
- 5
Arrange the fried sardines in a single layer in a non-reactive dish or container. Pour the hot marinade over the sardines, ensuring they are well covered. Sprinkle with chopped fresh parsley.
- 6
Let the sardines cool to room temperature, then cover the dish and refrigerate for at least a few hours, preferably overnight, to allow the flavors to meld.
- 7
Serve the Srdele na savor chilled, drizzled with a little extra olive oil, and accompanied by crusty bread.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a touch of sweetness, some recipes suggest adding a pinch of sugar to the marinade.
- โIf you prefer a less vinegary taste, you can adjust the ratio of vinegar to wine.
- โEnsure the sardines are very fresh for the best flavor.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Some variations include adding a few capers or a small amount of finely chopped carrot to the marinade.
- A pinch of red pepper flakes can be added for a hint of spice.