---------- Recipe via Meal-Master (tm) v8.02
       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