Vermicelli with Fish
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
- one-half pound of vermicelli
- two tablespoons of olive-oil
- one tablespoon of tomato paste cooked
Method
- Boil one-half pound of vermicelli in salted water, drain, and mix with two tablespoons of olive-oil and a little chopped-up parsley.
- Then set to one side to get cool.
- Take five smelts, split them, take out the bones, and fry them slightly in one teaspoon of olive-oil.
- Butter a pan and sprinkle it with bread crumbs.
- Then put into it one-half of the cold vermicelli.
- Pour over this some thick tomato sauce (one tablespoon of tomato paste cooked in two tablespoons of olive-oil).
- Then put in the smelts cut in two, some anchovy, a few capers, and three or four ripe olives chopped up with one mushroom.
- Then add the rest of the tomato sauce, then the other half of the vermicelli, and on top a layer of bread crumbs.
- Season all well with salt and pepper.
- Put the pan into a moderate oven, and cook about an hour and a quarter, adding a little olive-oil when necessary, so that it will not dry up too much.
- Any fish may be used instead of the smelts, cutting it into thin strips.
Plating
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