| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Italian | Italian, Sauces | 1 | Servings |
INGREDIENTS
| Stephen Ceideburg | ||
| 1/3 | c | Raisins |
| 1/4 | c | White wine |
| 6 | tb | Olive oil |
| 2 | lg | Onions, thinly sliced |
| 1/3 | c | Pine nuts or almonds |
| 1 | c | Balsamic vinegar |
INSTRUCTIONS
This marinating sauce for cooked fish or meats comes from Marco Fiorini at Palo d'Asti in San Francisco. The recipe origi- nated in the area around Venice on the Adriatic coast where Fiorini trained. Let the raisins soak for an hour or the wine. Heat the oil in a pan. Add onions and lightly but do not brown them. Add the nuts and raisins, then the vinegar; let simmer for 3 or 4 minutes. Cool. Keeps 5 days to 1 week, refrigerated. Makes 1 1/2 cups. Uses: Pour over fried fish, such as fresh anchovies or baby red mullet. Refrigerate fish several days, then sit down to a dish of them served with fresh, chewy bread and a glass, of cold white wine. Saor is also good spooned over grilled chicken breasts and refrigerated 2 or 3 days before serving, keep in the refrigerator and use as a cold condiment for poached fish, marinated chicken or vegetables. PER TABLESPOON: 70 calories, 1 g protein, 3 g carbohydrate, 5 g fat (1 g saturated), 0 mg cholesterol, 1 mg sodium, 0 From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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