VERMICELLI WITH FISH
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
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