“Le Sfogie In Saòr” (Venezia)

Soles in Vinegar Sauce

Preparation info

  • Difficulty


Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

This is the traditional dish eaten on the occasion of the feast of the Redemption (July 19th).


  • Sole
  • 1 or 2 onions
  • 1 tablespoon of sultanas
  • 1 tablespoon of pine kernel nuts, oil and vinegar.


Sprinkle the sole with flour and salt and fry in hot oil with the sultanas and nuts. Chop the onion and fry in the same oil in which the fish was cooked. Add the fried onions, the sultanas and the nuts to about 1 gill of vinegar, and let the sole stand in this sauce for 1 or 2 hours.