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October 22, 2006


Lynn D.

This post rang a bell for me. I think I first read about saor in a Donna Leon mystery (recommended by you). Brunetti is savoring saor in a Venetian restaurant while lunching with his father-in-law. But I seem to remember it was made with sardines. I googled saor and came up with lots of recipes using a variety of fish and one from Mario B. using butternut squash. All the versions sound delicious and it's always nice to have a make-ahead dish. Thanks for bringing this technique to my attention.


I also just googled saor. I've never heard the term before. The things I learn by reading your posts! And while sardine saor doesn't appeal to me, this certainly does.


I made this last night and it was really good - the onions were especially delicious! Thanks for the recipe, as I'd never even heard of this before. It almost has a Moroccan vibe instead of Italian!


This sounds so utterly delicious, and I, too, had never heard of it before (have even read all the Donna Leon books but would have skipped over it if made with sardines). I just love foods that combine savory with sweet things, and the addition of the vinegar and onions, mmm, I'm tasting it in my mind and can't wait to try it. I agree with Heath, it's almost Sephardic-sounding, although of course with the shellfish I realize that sounds ridiculous.


You know, I do believe there is a traditional sephardic dish involving cold fried fish in a sweet and sour marinade. Your instincts are probably sound on that- clever, clever.

Isn't the food great in the Donna Leon books? Perhaps we should start a list of mysteries with real food? We'd have to include the Nicholas Freeling ones, both Van der Valk and Castang series. Personally, though, I always thought the haute cuisine of Fritz-chef to Nero Wolfe, sounded fake, fake, fake. Others?

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