Pesce In Saor Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
YIELDS: 6 SERVES
500 gram: Onions, thinly sliced
2 each: Tb pine nuts, toasted
2 each: Tb olive oil,
Bay leaves,
120 milliliter: White wine vinegar,
1 kilo: White fish fillets,
250 milliliter: Dry white wine,
Vegetable oil for frying,
2 each: Tb raisins or currants,
Directions:
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 dont 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
Source from luhu.jp
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 dont 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
Source from luhu.jp