Sardines en Saor | CUESA

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Sardines en Saor


Ruggero Gadaldi, Beretta, Delarosa, and Pesce

This recipe was demonstrated for CUESA’s Market to Table program on June 1, 2013.
Serves 2 to 4

10 sardines
Olive oil for frying
2 bay leaves
1 teaspoon fennel seeds
Pinch of red chile flakes
1½ cups champagne vinegar
2 garlic cloves, crushed
1 yellow onion, sliced
1 red bell pepper, sliced
Pinch of flour
10 caperberries
1 tablespoon chopped parsley
Kosher salt
Extra-virgin olive oil for drizzling

1.    Clean and gut the sardines. Remove the head, tail, and spine. Rinse and pat dry.

2.    Heat a stainless skillet to high. Add olive oil and fry the sardines for about 10 seconds. Pat dry and place in a glass or ceramic shallow terrine. Let cool.

3.    Place the bay leaves, fennel seeds, chile flakes, and pinch of flour in a saucepan with the vinegar and ½ cup of water. Bring to a boil. Add the garlic, onion, bell pepper, and flour. Cook for 5 minutes and let cool. Once at room temperature, pour the mixture over the sardines, cover with plastic wrap, and let marinate in the refrigerator.

4.    Remove the sardines from the refrigerator 2 hours before serving. Serve them over a grilled slice of bread or a bed of fresh baby lettuce. Garnish with caperberries and chopped parsley. Sprinkle with salt, drizzle with olive oil, and enjoy.


CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »