Sardines in saor is a rustic Italian dish that makes a perfect starter, small dish or antipasti.
By Matt Tebbutt
From Saturday Kitchen
150ml/5½oz olive oil, plus extra for frying
4 onions, thinly sliced
1 bay leaf
6 black peppercorns
150ml/5fl oz white wine vinegar
100g/3½oz pine nuts
100g/3½oz plain flour
10 sardines, scaled, gutted, rinsed and dried
½ tsp dried red chilli flakes
sea salt and freshly ground pepper
For the kale
50g/1¾oz baby kale
4 anchovy fillets, finely chopped
1 red chilli, finely chopped
1 garlic clove, finely chopped
Put 150ml/5fl oz oil, the onions, bay leaves and peppercorns in a medium saucepan. Cook over a low heat for 15–20 minutes. Stir in the raisins and pine nuts. Add the vinegar and bring to a simmer for a few minutes. Season with salt and pepper, cover and set aside.
Mix the flour with a pinch of salt and pepper. Heat a drizzle of oil in a frying pan over a medium heat. Coat the sardines in the seasoned flour and place in the hot pan. Cook on both sides until golden. Transfer to a baking tray and cover with the onions.
Cover the tray with cling film and refrigerate for at least 24 hours. Remove from the fridge 1 hour before serving.
When ready to serve, fry the baby kale with the anchovies, chilli and garlic in a frying pan over a medium heat. Serve the vegetables with the sardines.