Pesce in saor
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Onions, thinly sliced |
| 2 | eaches | Tb olive oil |
| 120 | millilitres | White wine vinegar |
| 250 | millilitres | Dry white wine |
| 2 | eaches | Tb raisins or currants |
| 2 | eaches | Tb pine nuts, toasted |
| 2 | xes | Bay leaves |
| 1 | kilograms | White fish fillets |
| Vegetable oil for frying | ||
Directions
YIELDS: 6 SERVES
Fry the onions gently in the olive oil till very soft. Put a lid on the pan to stop them browning too much. THen add the vinegar, wine, rainsins, pine nuts, bay leaves, season with salt and pepper and simmer gently for about 15 mins. Cut the fish fillets into peices about 5 cm long. Lighly salt and flour the fish and fry quickly in batches in hot vegetable oil, turning over once. Place on paper towels to drain. Layer into a serving dish and cover with the sauce.
This is best eaten 1-2 days after making. Serves 6 as part of an antipasto. From: The Food Of Italy, Claudia Roden, London, 1989. An old Italian method of perserving fish. Any fish can be used, including small, whole ones, if you don't mind dealing with the bones when you eat them. This recipe is from Venice and the pine nuts and raisins reflect a Mideastern influence. Typed by: Joell Abbott 9/94 Submitted By JOELL ABBOTT On 09-27-94