Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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