Fake Cooking Class: Sarde in Saor with Chef Bruno Gavagnin of Osteria alle Testiere, Venezia

anchovies

🥗Healthier: mackerel

💰Cheaper: sardines

Mackerel is a healthier option with similar flavor, while sardines are more affordable.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar offers a similar tang with health benefits, while red wine vinegar is often less expensive.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are budget-friendly.

raisins

🥗Healthier: dried cranberries

💰Cheaper: dried figs

Dried cranberries add a tart flavor, while figs are often cheaper.

Prepare the anchovies by cleaning them, removing the heads and bones if necessary.

For 4 servings, use 5 onions and slice them.

In a frying pan, heat abundant extra virgin olive oil over moderate heat.

Add the sliced onions to the pan and cook for 25-30 minutes, stirring occasionally.

If the onions start to brown too much, add a bit of water to keep them from burning.

In a separate pan, toast the pine nuts until golden brown.

Soak the raisins in warm water for 5 minutes, then drain them.

Once the onions are cooked, add the toasted pine nuts and drained raisins to the pan.

Season the mixture with salt and a splash of white wine vinegar, then remove from heat.

Dredge the anchovies in flour, shaking off the excess flour.

Heat oil in a frying pan for frying the anchovies.

Test the oil by placing a small piece of anchovy in it; if it sizzles, the oil is ready.

Carefully place the dredged anchovies in the hot oil, frying them until golden brown.

Remove the anchovies from the oil and drain them on paper towels.

In a serving dish, layer the fried anchovies and the onion mixture, creating 2-3 layers.

Finish with a layer of the onion mixture on top of the anchovies.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens