Sarde Con Olie - Homemade Tinned Sardines
This recipe creates delicious homemade 'tinned' sardines (Sarde con Olie). Fresh sardine fillets are cured with salt and sugar, then gently confited in olive oil infused with peppercorns and herbs. The low-temperature cooking yields tender, flavorful sardines perfect for preserving and enjoying on their own, with bread, or as a versatile ingredient in various dishes.
Equipment
- 1 Shallow Baking Dish For curing and confiting sardines
- 1 Small Saucepan For infusing olive oil
- 2 Airtight Glass Jars For storing finished sardines
- 1 Spatula or Tongs For handling delicate fillets
- 1 Paper Towels Essential for drying sardines thoroughly
Ingredients
Main
- 12 Fresh sardines fillets or 6 whole sardines rinsed, scaled and filleted
- Caster sugar
- Coarse sea salt
- 1 1/2 cups olive oil or sunflower oil
- Coarsely crushed peppercorns
- Dried Oregano or Dried Greek Herbs to taste
Instructions
- Clean and fillet fresh sardines. Rinse thoroughly and pat completely dry.
- In a shallow dish, arrange sardine fillets in a single layer. Sprinkle generously with coarse sea salt and a touch of caster sugar.
- Refrigerate the sardines for 20-30 minutes to cure.
- Rinse the cured sardines very well under cold running water to remove all salt and sugar. Pat them extremely dry with paper towels; this is crucial for texture.
- Arrange the dried sardine fillets snugly in a heatproof baking dish or a clean, oven-safe jar.
- In a small saucepan, gently warm the olive oil with coarsely crushed peppercorns and dried oregano/Greek herbs over low heat until fragrant (do not boil).
- Carefully pour the warm, infused oil over the sardines, ensuring they are fully submerged.
- Place the dish/jar in an oven preheated to a very low temperature (around 200-225°F or 95-107°C) for 60-90 minutes, or until the sardines are tender but still hold their shape. Alternatively, gently simmer on the stovetop over extremely low heat.
- Remove from oven/heat and let the sardines cool completely in the oil.
- Transfer the sardines and oil to clean, airtight glass jars. Ensure sardines remain fully submerged in oil. Store in the refrigerator for up to 2-3 weeks.
Notes
Achieving perfectly tender yet firm sardines is key. Ensure fresh sardines are thoroughly cleaned and meticulously dried after rinsing the salt-sugar cure; any residual moisture can lead to a less desirable texture and shorten shelf life. The low-temperature cooking in oil is not frying, but a gentle confit, which softens the bones and infuses flavor. Use good quality olive oil as it's a primary flavor component. For extended preservation and deeper flavor, ensure the sardines are completely submerged in the oil in an airtight jar. A pinch of chili flakes could add a subtle kick. These are excellent on crusty bread or in salads.