Triglie con Uvette e Pinoli -- Reef Mullet With Raisins and Pine Nuts

This is a Roman Yom Kippur recipe, drawn from Giuliana Ascoli Vitali-Norsa's La Cucina nella Tradizione Ebraica (Giuntina Editore, 1998; ISBN 88-85943-41-1). The combination of pine nuts and raisins is quite old, and could easily date to Ancient Roman times (when the city boasted a Jewish community of more than 50,000). To serve 8 you'll need:

• 3 1/4 pounds (1.5 k) reef mullet, neither too large nor too small.
• 6 ounces (150 g) pine nuts
• 12 ounces (300 g) raisins
• Salt
• Olive oil and vinegar

Wash, clean, and pat the fish dry, then arrange them in a baking dish, alternating head and tail, so as to have just one layer of fish. Season them liberally with olive oil and vinegar, salt them, and sprinkle the raisins and pine nuts over them. Cove the dish and cook the fish over a moderate flame for 15 minutes. Transfer the dish to the oven and continue cooking for another half hour, or until the fish have become a pretty golden color.

Note: she doesn't give an oven temperature. I'd suggest about 380 F (190 C).

A printer-friendly version of this recipe.
Other Yom Kippur Dishes

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