Trout with Anchovies
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Scale, clean wash and wipe the trouts.
- Cut the sides and place to pickle with salt, pepper berries, garlic, parsley and onions chopped fine;
- with mushrooms chopped fine with thyme, bay-leaf and mint, all seasoned with good olive oil.
- Rub the pickled pieces at the sieve and place it and the trout in a baking-tin.
- Bake in the oven and serve with anchovy sauce (No.
- 17).
Plating
Cookware for this recipe
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Chef's knife
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Cutting board
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Sieve