Triglie con Uvette e Pinoli, or Reef Mullet With Raisins and Pine Nuts, is is a Roman Yom Kippur recipe. The combination of pine nuts and raisins is quite old, and could easily date to Ancient Roman times, when when the city's Jewish community exceeded 50,000. To serve 8 you'll need:
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 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
Preparation:
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.In the meantime, preheat your oven to 380 F (190 C). Transfer the dish to the oven and continue cooking for another half hour, or until the fish have become a pretty golden color.
The wine? White, and I'd go with a Colli Albani.
