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Guy Grossi: Sarde in saor (Soused sardines)

You'll need

50 ml vegetable oil 1 kg sardines 90 gm (½ cup) seasoned plain flour, for dusting 50 ml olive oil 1 garlic clove 1 rosemary sprig 3 thyme sprigs 2 fresh bay leaves onions, thinly sliced 375 ml white wine 180 ml (¾ cup) white vinegar 40 gm (¼ cup) sultanas


  • 01
  • Heat vegetable oil in a deep frying pan over medium-high heat. Dust sardines with flour, shaking off excess, and fry in batches until cooked through (3-4 minutes). Set aside in a deep tray.
  • 02
  • Heat olive oil, garlic and herbs in a separate frying pan over high heat, add onion and sauté until translucent (5-10 minutes). Add white wine, vinegar and sultanas and cook over low heat until onions are tender (15 minutes). Set aside to cool, then pour over sardines and refrigerate to marinate (2 hours-overnight). Serve at room temperature.
This recipe is from the March 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 10 people
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At A Glance

  • Serves 10 people

Drink Suggestion

A full-bodied Soave Classico from one of the "cru" vineyards

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