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Fish With Endive

Yield: 8 Servings

Ingredients and directions for this recipe

1 kg Fresh sardines or fresh
-anchovies
2 kg White inner endive leaves
Olive oil
Salt and pepper

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
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