Minna’s Favorite recipes…Sfogi in Saor
Sfogi in Saor
Marinated Sole with Pine Nuts and Raisins
This is a very tasty recipe from the wonderful cookbook Celebrating Italy by Carol Field (author also of The Italian Baker and In Nonna’s Kitchen). Sfogi is Venetian for sole and Saor comes from sapore, the Italian word for flavor. A great do-ahead dish, this recipe is best made 48 hours before serving. Makes 6 servings.
2 pounds fresh firm sole fillets
About ¾ cup all-purpose flour
About 3 cups vegetable oil
3 tablespoons olive oil
3 or 4 white onions, finely sliced
2 teaspoons sugar
1½ cups red wine vinegar
¼ cup pine nuts, toasted
¼ cup raisins, soaked in tepid water and drained
Cut the pieces of sole in half lengthwise, and then cut again into 3 to 4 inch pieces. Pat them dry. Place flour in a large platter and lightly coat each slice of fish by dipping it into flour.
Heat enough vegetable oil in a heavy frying pan to come ½ inch up the sides, and fry the slices of fish until they are golden brown on both sides, being careful not to overcook them. Remove and drain on platters lined with paper toweling.
Pour off the fat, warm the olive oil in the same pan, and sauté the onions over very low heat until they are limp and translucent, about 15 minutes. Sprinkle with the sugar and continue cooking another 2 to 3 minutes; pour in the vinegar and cook until it has reduced by half.
Arrange the fish in a single layer on a serving platter. With a slotted spoon distribute the sautéed onions in a second layer and then pour the vinegar glaze over all, trying to cover all of the fish with it. Strew the pine nuts and raisins over the top.
If you are going to serve the dish on the same day, cover and leave out at room temperature up to 12 hours. Traditionally the dish is kept for 2 days in a very cool spot or in the refrigerator before serving.
This dish is often served with polenta – yet another good reason to make this!
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