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Sardines in saor with kale, garlic and chilli

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

Sardines in saor is a rustic Italian dish that makes a perfect starter, small dish or antipasti.

By Matt Tebbutt
From Saturday Kitchen

Ingredients

  • 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 raisins
  • 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

Method

  1. 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.

  2. 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.

  3. Cover the tray with cling film and refrigerate for at least 24 hours. Remove from the fridge 1 hour before serving.

  4. 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.

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