Many of our Veneto private walking tours begin in the magical city of Venice. Famous for its canals, the Republic of Venice has a fascinating history as a major maritime and economic power for hundreds of years. Exploring the history, and understanding how it plays a role today in the culture and cuisine of the area is always part of our experience.

Sarde in Saor is a classic Venetian dish, dating back to the 13th century. This was a fisherman’s dish, fried sardines preserved in a marinade of sauteed onion. It could last for several days without refrigeration, and onions are high in Vitamin C, very important for avoiding scurvy on long sea voyages. Onion and vinegar provide “saor” which is Venetian dialect for “sapore” (flavor). During the Renaissance, raisins and pine nuts made their way to Venice from the Greek islands and Turkey, and were added in order to sweeten the breath of the person eating the dish.

This technique of treating fish, or vegetables, with vinegar to enhance its flavor and extend its shelf life is found throughout the Italian peninsula, such as Sicilian “agrodolce”, the Southern “scapece” or the Lombard “carpione”. Here is a recipe from Trattoria al Forno in Refrontolo, Treviso, which uses the saor marinade to flavor baked eggplant. An easy, make ahead preparation perfect for guests, and great on sandwiches later in the week.

Sarde in saor is traditionally served, along with Bigoli con Le Sarde and prosecco, during the Redentore, when Venetians take their boats onto the Grand Canal and eat and drink until around 11pm when fireworks begin. So enjoy the eggplant version with your own glass of prosecco!

Thanks to Port Plums in Newburyport for the lovely linens in the photos, and the great olive oil needed to make this dish delicious!

Melanzane in Saor

Serves 4

2 medium round eggplant
Salt to taste
Extra-virgin olive oil fro drizzling and sauteing
4 medium yellow onions, halved and sliced
1/2 cup white wine vinegar or dry white wine
2 bay leaves
2 whole cloves
Freshly ground black pepper to taste
1/4 cup plus 1 tablespoon black raisins
1/3 cup pine nuts

Preheat the oven to 350°F. Cut the eggplant into slices about 1/2 inch thick. Arrange the slices in a single layer on a baking sheet, salt lightly, and drizzle with a little olive oil. Bake in the preheated oven until golden and tender, about 15 minutes. Allow to cool.

While the eggplant is cooking, prepare the marinade. Saute the onions in olive oil. Add the vinegar, the bay leaves, and the cloves. Season with salt and pepper and cook for about 20 minutes over medium heat. Remove from the heat and stir in the raisins and pine nuts. Remove bay leaves and cloves.

Arrange a layer of eggplant slices in a glass container with a tight-fitting lid. Drizzle on some of the marinade and a drizzle of oil. Continue alternating layers until you have used up all of the eggplant and marinade, ending with a layer of marinade on top. Cover and refrigerate at least 24 hours before serving.