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
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.
