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Passerini in saor | venezia.it
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Passerini in saor

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Passerini in saor
Piatto storico della Serenissima attualmente presente in tutta la provincia di Venezia.
La preparazione e' identica alle classiche sarde in saor, ma le passere, passerini, sono molto piu' delicate di sapore e molto piu' digeribili.

Passerini in saor - Ricetta Veneta
Stufare la cipolla affettata non troppo sottilmente, per 15 minuti circa, bagnare con aceto e far evaporare.
Salare e pepare adeguatamente.
Infarinare le piccole passere e friggerle in olio caldo, metterle quindi in una pirofila ricoprendo con la cipolla stufata.
Lasciar riposare per almeno due giorni per il consumo.