Vermicelli with Olive-oil, Olives, Capers, 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
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
- four tablespoons of olive-oil
- one-half tablespoon of capers
Method
- Take one-half pound of vermicelli and cover it well with salted water.
- Cook for about ten minutes.
- While it is boiling put into a saucepan four tablespoons of olive-oil, three anchovies cut up fine with six olives (ripe ones preferable) and one-half tablespoon of capers.
- When these are fried add the vermicelli (well drained), mix well, and put the saucepan at the back of the stove.
- Turn the vermicelli over with a fork every few minutes until it is thoroughly cooked.
Plating
The plating picture will go here.
Our own image generator will draw it from this recipe's words. Pictures from the recipe's source are never copied or shown.