Cicchetti are small savory samples served in Venetian taverns to accompany the classic shade of wine. Saor is a treatment once used by sailors to preserve fried fish for a long time. On the crouton of polenta, Asiago and Venetian radicchio
Ingredients for SARDE IN SAOR
- 600 g sardines
- 50 g pine nuts
- 50 g raisins
- 2 onions
- peanut oil
Ingredients for POLENTA WITH CHICORY
- 300 g 2 heads of radicchio
- 250 g corn flour
- 180 g Asiago Dop cheese
- extra virgin olive oil
FOR SARDINES IN SAOR
Clean the sardines by eliminating heads and bones, open them like a book holding the tails.
Flour them and fry them in peanut oil for 2 minutes, drain on kitchen paper and add salt.
Clean onions and cut into slices.
Bring boil 200 g of vinegar, add the sliced onion and bring back to the boil. Also add the raisins and pine nuts, cook for another 2 minutes and turn off.
Arrange the sardines in a baking dish, cover them with the onion, then sprinkle them with the cooking sauce.
Cover and leave to rest for at least 12 hours in the refrigerator.
FOR THE POLENTA WITH CHICORY
Bring boil 1 liter of salted water. Add the cornmeal and cook, stirring constantly for about 40 minutes.
Pour the polenta obtained in a baking dish, forming a layer of about 2 cm. Leave it to cool in the refrigerator for about 6 hours.
Cut the polenta into squares of about 8 cm on each side and toast them in a pan with a drizzle of oil.
Cleanse the radicchio, cut it into strips and toss in a pan with a drizzle of oil and salt for 2 minutes.
Cover the squares with the cheese cut into slices and put them in the oven at 180 ° C for 6-7 minutes.
Take them out of the oven and garnish with radicchio.
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