A classic recipe from Venetian cuisine, the saor sardines, is proposed by our chefs in a new variante: today prawns and shrimps replace the sardines, seasoned by the delicate Tropea onion.
The saor, whose tradition dates back to 1300, is composed by slow-cooked onions and wine vinegar: this recipe allowed the Venetian fishermans to preserve fish as long as possible – due to the absence of cold storages – alternating a layer of sardines and a layer of onions. Over time the recipe changed and added more ingredients, such as pine nuts or raisin.
We want to propose our variation of this course using crustaceans instead of sardines and enriching it with Calabrian red onion.
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