{"id":2447,"date":"2014-02-10T09:03:10","date_gmt":"2014-02-10T09:03:10","guid":{"rendered":"http:\/\/www.gingerforbreakfast.it\/?p=2447"},"modified":"2018-04-14T09:24:06","modified_gmt":"2018-04-14T07:24:06","slug":"la-venezia-che-conta-ovvero-sarde-in-saor","status":"publish","type":"post","link":"https:\/\/gingerforbreakfast.it\/blog\/la-venezia-che-conta-ovvero-sarde-in-saor\/","title":{"rendered":"LA VENEZIA CHE CONTA ovvero SARDE IN SAOR"},"content":{"rendered":"<p>Direttamente da Venezia, sarde in saor. Ecco a voi un piatto storico antico, delizioso, facile da preparare, economico. Le sarde qui vanno solo eviscerate, senza che nemmeno le spiniate, cos\u00ec si fa miei cari che non amate le lische. Ma niente paura, la macerazione le rende praticamente impercettibili. E poi non mi dite che il pesce non si pu\u00f2 cucinare perch\u00e8 \u00e8 complicato!<\/p>\n<p>E che dire del &#8220;saor&#8221;, il sapore letteralmente? E&#8217; una tecnica antichissima di conservazione che utilizza l&#8217;aceto e aggiunge uvetta e pinoli per addolcire il sapore importante della cipolla che si fa per\u00f2 digeribilissma grazie alla lunga cottura e alla macerazione. Unica indicazione: preparatevi per tempo perch\u00e8 le sarde in saor devono riposare almeno quattro giorni in frigorifero, si esprimono al massimo dopo qualche tempo.<\/p>\n<p>Siete pronti? Prendete nota e poi tutti al mercato del pesce!<\/p>\n<p><strong>INGREDIENTI PER 4 PERSONE<\/strong><\/p>\n<p>500 g di sarde da pulire (circa 400 g pulite)<\/p>\n<p>cipolle bianche, lo stesso peso delle sarde pulite<\/p>\n<p>una manciata di uvetta<\/p>\n<p>una manciata di pinoli<\/p>\n<p>150 ml di aceto di vino bianco<\/p>\n<p>olio evo qb<\/p>\n<p>mezzo litro di olio di semi di girasole<\/p>\n<p>farina qb<\/p>\n<p><span style=\"color: #ffffff;\">.<\/span><\/p>\n<p><strong>PROCEDIMENTO<\/strong><\/p>\n<p>Pulite le sarde togliendo la testa e le viscere, poi risciacquatele molto bene sotto l&#8217;acqua fredda. Fatele scolare e tamponatele bene. Una volta asciutte infarinatele e friggetele in abbondante olio di semi di girasole ben caldo. Scolatele una volta dorate e tamponatele per eliminare l&#8217;olio in eccesso.<\/p>\n<p>In una grande padella antiaderente mettete un bel goccio d&#8217;olio evo e unite le cipolle tagliate sottilmente. Aggiungete un pizzico di sale e lasciate cuocere col coperchio e a fuoco bassissimo per almeno 20-30 minuti. Le cipolle non devono assolutamente prendere colore ma &#8220;sfarsi&#8221;.<\/p>\n<p>Trascorso questo tempo alzate il fuoco, unite l&#8217;aceto e fate sfumare per qualche istante. Lasciate insaporire per qualche minuto, spegnete il fuoco e iniziate a disporre in una pirofila uno strato di sarde e uno di saor, aggiungendo di volta in volta l&#8217;uvetta che avrete fatto rinvenire in acqua fredda per circa 15 minuti e i pinoli. Sigillate con pellicola trasparente e mettete in frigo a riposare per almeno 24 ore prima di servire.<\/p>\n<p>Resistete, assaggiate a tempo debito e ditemi com&#8217;\u00e8 andata!<\/p>\n<p><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" data-attachment-id=\"4110\" data-permalink=\"https:\/\/gingerforbreakfast.it\/blog\/la-venezia-che-conta-ovvero-sarde-in-saor\/sarde\/\" data-orig-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/02\/sarde.jpg?fit=514%2C319&amp;ssl=1\" data-orig-size=\"514,319\" data-comments-opened=\"1\" data-image-meta=\"{&quot;aperture&quot;:&quot;6.3&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;NIKON D5000&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1341326543&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;38&quot;,&quot;iso&quot;:&quot;200&quot;,&quot;shutter_speed&quot;:&quot;0.02&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"sarde\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/02\/sarde.jpg?fit=300%2C186&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/02\/sarde.jpg?fit=514%2C319&amp;ssl=1\" src=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/02\/sarde.jpg?resize=514%2C319\" alt=\"\" width=\"514\" height=\"319\" class=\"alignnone size-full wp-image-4110\" srcset=\"https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/02\/sarde.jpg?w=514&amp;ssl=1 514w, https:\/\/i0.wp.com\/gingerforbreakfast.it\/blog\/wp-content\/uploads\/2014\/02\/sarde.jpg?resize=300%2C186&amp;ssl=1 300w\" sizes=\"auto, (max-width: 514px) 100vw, 514px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Direttamente da Venezia, sarde in saor. Ecco a voi un piatto storico antico, delizioso, facile da preparare, economico. Le sarde qui vanno solo eviscerate, senza che nemmeno le spiniate, cos\u00ec si fa miei cari che non amate le lische. Ma niente paura, la macerazione le rende praticamente impercettibili. E poi non mi dite che il pesce non si pu\u00f2 cucinare&#8230; <span class=\"more\"><a class=\"more-link\" href=\"https:\/\/gingerforbreakfast.it\/blog\/la-venezia-che-conta-ovvero-sarde-in-saor\/\">Leggi<\/a><\/span><\/p>\n","protected":false},"author":2,"featured_media":4111,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[21,89,25,99],"tags":[326,328,330,332,334],"class_list":["post-2447","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-antipasti","category-ricette-del-mese","category-ricette","category-secondi-piatti","tag-aceto-di-vino-bianco","tag-pinoli","tag-sarde","tag-sarde-in-saor","tag-uvetta"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>LA VENEZIA CHE CONTA ovvero SARDE IN SAOR - Ginger for Breakfast Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gingerforbreakfast.it\/blog\/la-venezia-che-conta-ovvero-sarde-in-saor\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"LA VENEZIA CHE CONTA ovvero SARDE IN SAOR - Ginger for Breakfast Blog\" \/>\n<meta property=\"og:description\" content=\"Direttamente da Venezia, sarde in saor. Ecco a voi un piatto storico antico, delizioso, facile da preparare, economico. Le sarde qui vanno solo eviscerate, senza che nemmeno le spiniate, cos\u00ec si fa miei cari che non amate le lische. Ma niente paura, la macerazione le rende praticamente impercettibili. E poi non mi dite che il pesce non si pu\u00f2 cucinare... 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Ecco a voi un piatto storico antico, delizioso, facile da preparare, economico. Le sarde qui vanno solo eviscerate, senza che nemmeno le spiniate, cos\u00ec si fa miei cari che non amate le lische. Ma niente paura, la macerazione le rende praticamente impercettibili. E poi non mi dite che il pesce non si pu\u00f2 cucinare... 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