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Mario Batali
Mario Batali
April 2010

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Credit: © John Kernick

Recipe Summary

active:
20 mins
total:
55 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Season the sardines with salt and pepper and dust with the cornmeal. In a skillet, heat 2 tablespoons of the oil. Cook the sardines over moderately high heat until just white throughout, about 1 minute per side. Transfer to a 9-by-13-inch glass baking dish and spread the sliced fennel on top.

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  • In a small saucepan, simmer the Champagne vinegar, raisins, sugar, cinnamon and bay leaf over moderate heat until the sugar is dissolved, about 1 minute. Pour the mixture over the sardines and let stand for at least 30 minutes or refrigerate overnight.

  • In a small skillet, toast the pine nuts over moderate heat, stirring frequently, until golden, about 4 minutes. Transfer to a plate and let cool. Drizzle the marinated sardines with the remaining 2 table- spoons of olive oil. Sprinkle with the pine nuts and fennel fronds and serve.

Suggested Pairing

"You need a wine that can counterbalance these intense sardines," says Dan Amatuzzi of Mario Batali's quickly fried fish marinated in sweet Champagne vinegar, the classic Venetian dish sardines in saor. He selects a Verdicchio from Le Marche with sweet pear notes.

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