INGREDIENTS

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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