INGREDIENTS

INSTRUCTIONS

From: raifft@ix.netcom.com (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.
1. Clean and gut the fish; remove backbone; rinse and drain.
2. Discard hard outer leaves of the endive and remove the core.  Wash
endire, drain, but don't dry it.
3. 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.
4. Sprinkle each layer with oil, salt , and pepper.
5. Cover the baking dish, pressing the food down. 6.Cook 15 minutes.
7. 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.
8. 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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