Saor
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Saor
  Italian    Sauces  
Last updated 6/12/2012 1:21:27 AM. Recipe ID 53670. Report a problem with this recipe.
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      Title: Saor
 Categories: Italian, Sauces
      Yield: 1 Servings
 
           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.
  
  Posted by Stephen Ceideburg
 




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Recipe ID 53670 (Apr 03, 2005)

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