Vermicelli with Olive-oil and Anchovies
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
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- one-half pound of vermicelli
- four tablespoons of olive-oil
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- 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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- Take one-half pound of vermicelli, boil in salted water and drain.
- While boiling put into a saucepan three anchovies, cut up fine, with four tablespoons of olive-oil.
- Fry the anchovies in the oil, then put the vermicelli into the saucepan, mix well for a few moments on the fire, then serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Colander