Fish and Shellfish
Whiting with Anchovy Sauce
(Merluzzo alla Palermitana) Take one whiting, one pound or a little more, and trim all the fins, leaving the tail and the head. Split it to…
Stewed Eel
(Anguille in umido) For this dish it is preferable to have good sized eels that must not be skinned, but cut in small pieces. Chop some…
Eels with Peas
(Anguille coi piselli) Cook the eels as above with the onion sauce and when it is cooked remove it dry to cook the green peas in the sauce…
Mussels with Egg Sauce
(Arselle in salsa d'uovo) A good washing with fresh water is sufficient for mussels that do not have any sand to be cleaned away. Put them…
Mussels with Tomato Sauce
(Arselle alla livornese) Chop fine half an onion and put it on the fire with oil and a pinch of pepper. When the onion begins to brown add…
Codfish
(Baccalà) I Freshen and soak the codfish in cold water, changing the water two or three times, or, better, keeping it for some time in a…
Fried Codfish
(Baccalà fritto) Place the codfish on the fire-after washing as explained in No. 107-in a kettle with cold water and as salt, and as soon…
Codfish Croquettes
(Cotolette di baccalà) Boil as explained above and, if the quantity is one pound or a little more put together two anchovies and some…
Fried Dog-Fish
(Palombo fritto) Cut the dogfish in slices, not very thick, and place it in a plate with beaten eggs somewhat salted. Leave for some hours…
Stewed Dog-Fish
(Palombo in umido) Cut the dog-fish in rather big pieces and then make a hash of garlic, parsley and very little onion. Put this hash on…