Sardine and Prawn Venetian Style with Marco Polo's Spice Route: SAOR
As we mark the 700th anniversary of the legendary explorer Marco Polo's death, the University of Warwick, in collaboration with renowned Italian chef Aldo Zilli, is bringing ancient Venetian recipes back to life. These culinary treasures, dating back to the time of Marco Polo, represent a rich tapestry of cultural exchange and exploration, mirroring the spices and flavours the explorer introduced to Europe from his travels.
This recipe blends the flavours of the Mediterranean with the exotic spices that Marco Polo encountered on his journeys across Asia. Each spice reflects a different part of his voyage, from the sugar fields of Persia to the spice markets of Sri Lanka, China, and Java. These ingredients not only add depth and complexity to the dish but also tell the story of the ancient trade routes that connected distant cultures and brought these flavours to the West.
Ingredients:
- 8 Sardines, butterflied
- 12 Prawns (frozen prawns can also be used)
- Salt, to taste
- Black pepper, to taste
- 20g Flour
- Extra Virgin Olive Oil
- 200g Red Onions, thinly sliced
- 100 ml White Wine Vinegar
- Basil, to garnish
- 2 tbsp Sugar
Marco Polo mentions sugar production three times in his travels, as he encountered sugar production practices in China. He said that the area around the city of Hangzhou had the greatest production of sugar in the world. - ½ tsp Cinnamon
Cinnamon originates from Sri Lanka (formerly Ceylon), an island known for its rich spice trade. Marco Polo would have come across the growing of this fragrant spice as he travelled along the ancient trade routes connecting the East with the Mediterranean world.
- ½ tsp Ginger
Ginger, especially candied ginger, was a common ingredient in Chinese cuisine. Marco Polo was impressed by how cheap it was in Chinese markets, saying that with the equivalent of just one silver coin one could by more than 100 kilos of it! - ½ tsp Nutmeg
Nutmeg was a highly prized spice that Marco Polo encountered in Java (part of modern-day Indonesia). The spice, along with pepper and cloves, was integral to the trade networks that stretched from the Malabar Coast of India to Europe. These spices were so valuable that they were often worth their weight in gold. - 5 Cloves
Like nutmeg, cloves were another aromatic spice that featured in the spice trade around Southeast Asia during Marco Polo’s travels. They were highly sought after in Europe for both culinary and medicinal uses. - 6 tbsp White Wine
During his travels in China, Marco Polo would have encountered various fermented beverages, including wines made from grapes and other fruits. Although grape wine was not as prevalent as in Europe, it was still produced and consumed, particularly among the elite and in regions where viticulture was possible.
Method:
Ask your fishmonger to prepare the sardines for you, butterfly cut. If using frozen prawns leave to defrost.
Place the sardines and prawns in a large tray, sprinkle with salt and pepper. Dust with flour. Cook in a pan with extra virgin olive oil. Dry on kitchen paper. Keep them on the side.
Thinly slice the onions. Place oil in a saucepan and add the onions, sugar, cinnamon, ginger, nutmeg and cloves. Leave the onion to and cook on a low heat until very tender.
Add the white wine and leave to evaporate. Add the vinegar and reduce by half. Add salt and pepper to taste.
Place the onion in a deep tray, place the sardines and prawns on top, cover with the onions and liquid.
Leave to marinate for at least 6 hours. Garnish with basil to serve.