{"id":977,"date":"2023-05-13T16:35:40","date_gmt":"2023-05-13T14:35:40","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=977"},"modified":"2026-02-27T12:40:39","modified_gmt":"2026-02-27T11:40:39","slug":"sardines-savoro","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/sardines-savoro\/","title":{"rendered":"sarde \"savoro\" (in saor)"},"content":{"rendered":"<h3 class=\"wp-block-heading has-text-align-center\"><em>Con questa preparazione di influenza veneziana possiamo FACILMENTE tenere il pesce gi\u00e0 preparato fino a 10 giorni.<\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\"><strong>ingredienti per 2 kg di pesce (costo circa 25 \u20ac per l'intera preparazione)<\/strong><\/h5>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 kg di sarde<\/li>\n\n\n\n<li>Olio di semi di girasole EV per friggere (almeno 2 litri)<\/li>\n\n\n\n<li>400 ml di olio d'oliva EV, pi\u00f9 per la finitura<\/li>\n\n\n\n<li>15-20 spicchi d'aglio affettati<\/li>\n\n\n\n<li>250 g di uvette nere<\/li>\n\n\n\n<li>2-3 rametti di rosmarino tagliati a ciuffi (o 1-2 foglie di alloro)<\/li>\n\n\n\n<li>sale<\/li>\n\n\n\n<li>2-3 cucchiai di pepe nero, tritato grossolanamente con il mortaio<\/li>\n\n\n\n<li>250 ml di aceto di prima qualit\u00e0 (io ho messo una miscela di 200 ml di aceto di vino bianco biologico e 50 ml di aceto balsamico)<\/li>\n\n\n\n<li>20 g di pinoli tostati<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Il savoro \u00e8 la variazione Ionica del veneziano \"saor\". I cuochi locali consigliano la triglia come miglior pesce per la preparazione, ma io non trovo motivo di spendere tanto per un pesce che si ricopre di tanti altri aromi. Comunque, guardate che aspetto ha un savoro di triglia.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-1024x683.jpg\" alt=\"\" class=\"wp-image-7995\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Red-mullet-savoro-7.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Le sarde hanno l' 1\/5 del prezzo delle triglie, e necessitano anche di un po' di preparazione. Inoltre, per le sue dimensioni, sono adatte a questa preparazione. Vi consiglio di preparare almeno 2 chili di pesce. Non c'\u00e8 motivo di fare il savoro ogni giorno.<\/p>\n\n\n\n<p>Quindi, dopo aver scartato le teste e l'intestino dei pesci, li laviamo, li asciughiamo bene e li friggiamo nell'olio di semi di girasole. Le sarde devono essere ben fritte ma non bruciate. Possiamo anche grigliare le sarde se vogliamo ottenere un risultato pi\u00f9 leggero.<\/p>\n\n\n\n<p>Lasciamo raffreddare bene i pesci in un ambiente fresco (non in cucina) per 2 ore, ma non di pi\u00f9 perch\u00e9 inizieranno a deteriorarsi. Se abbiamo tempo, le mettiamo in frigo per tutta la notte e continuiamo la preparazione il giorno successivo.<\/p>\n\n\n\n<p>Quindi scaldiamo in una pentola capiente l'olio d'oliva, gli spicchi d'aglio affettati, le uvette, il rosmarino e il pepe nero. Dopo 2-3 minuti, aggiungiamo gli aceti e il sale, abbassiamo la fiamma e lasciamo ammorbidire gli ingredienti per 15 minuti.<\/p>\n\n\n\n<p>Aggiungiamo poi i pesci con molta attenzione in modo che non si sciolgano e continuiamo la cottura per 2-3 minuti. Lasciamo raffreddare leggermente gli ingredienti e aggiungiamo i pinoli.<\/p>\n\n\n\n<p>Togliamo gli ingredienti (facendo molta attenzione a non sciogliere i pesci) e li mettiamo in una pentola in terracotta in file, facendo attenzione a non lasciare spazi molto ampi. Tra una fila e l'altra mettiamo uno strato di composto di uvetta e pinoli. Versiamo sopra l'olio e l'aceto, logicamente baster\u00e0 coprirli.<\/p>\n\n\n\n<p>Finiamo con abbondante olio d'oliva di ottima qualit\u00e0, vogliamo che l'olio arrivi almeno un dito sopra il pesce, per proteggerlo dal deterioramento. Mettiamo il coperchio e lasciamo in un luogo molto fresco.<\/p>\n\n\n\n<p>Aspettiamo almeno un giorno, controllando spesso che gli ingredienti assorbano i liquidi. Ogni volta che ci\u00f2 accade, aggiungiamo olio d'oliva.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-1024x683.jpg\" alt=\"\" class=\"wp-image-7597\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/04\/Savoro-25.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>With this Venetian influenced preparation we can EASILY keep the fish at home for up to 10 days. ingredients for 2 kg of fish (cost&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/sardines-savoro\/\">Continue reading<span class=\"screen-reader-text\">sarde \"savoro\" (in saor)<\/span><\/a><\/div>","protected":false},"author":2,"featured_media":7596,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[507],"tags":[574,488,914,553,1347,549,508,576,510,511],"class_list":["post-977","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish","tag-currant","tag-garlic","tag-olive-oil","tag-pepper","tag-pine-nuts","tag-rosemary","tag-sardine","tag-savoro","tag-technique","tag-vinegar","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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