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Classic
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page 92
anchovies and some parsley, chopping everything together very fine. Add some
pepper, a tablespoonful of grated cheese, three or four tablespoonfuls of pap,
composed of bread crumbs in large pieces, water and butter, and two eggs. Give
the compound the form of several flat cutlets, dip them in beaten egg and in
ground bread crumbs. Fry in oil and serve with lemon, or tomato sauce.
126
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 until half an hour before frying, dip
the slices in a mixture of bread crumbs, grated cheese, garlic and parsley
chopped fine, salt and pepper. A clove of garlic is sufficient for one pound of
fish. Fry in oil and serve with lemon.
127
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 the fire with oil and
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