| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Italian | Fish | 8 | Servings |
INGREDIENTS
| 1 | kg | Fresh sardines or fresh |
| anchovies | ||
| 2 | kg | White inner endive leaves |
| Olive oil | ||
| Salt and pepper |
INSTRUCTIONS
From: [email protected] (Richard A. Ifft ) Date: Wed, 10 Jul 1996 08:29:18 -0700 >From Mira Sacerdoti's Italian Jewish Cooking Ms. Sacerdoti's remarks: This dish is thought to be a speciality of Roman Jews. Roman Jewish cooking characteristically combined fish or meat with vegetables in a single dish. Italian Jewish cooking is as regional as Italian cooking. If you cannot find anchovies and do not like sardines, try it with fillets of sole. i have noted a number of recipes where sole is used for a more refined version, and sardines prepared by those who could not afford the more expensive fish. Clean and gut the fish; remove backbone; rinse and drain. Discard hard outer leaves of the endive and remove the core. Wash endire, drain, but don't dry it. In a lightly oiled baking dish, arrange alternating layers of endives and fish (using at least a couple of leaves in each layer), beginning and ending with a triple layer of leaves. Sprinkle each layer with oil, salt , and pepper. Cover the baking dish, pressing the food down. 6.Cook 15 minutes. Uncover and bake in 400 F (or 200 C) oven for half an hour, or until juices have evaporated and there is a golden crust on top. Serve hot or cold, with a sprinkling of lemon juice. JEWISH-FOOD digest 249 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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