| 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 cool.
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 strips.
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