Original Italian Text:
Ingredienti per 4 ps.:
8 alici
200g di mollica di pane raffermo
2 cucchiai di pomodori pelati
q.b. di prezzemolo e aglio
q.b. di sale e di pepe
q.b. di olio extravergine di oliva

English translation
Ingredients for 4 people
8 anchovies
200 grams dried breadcrums
2 tablespoons of peeled tomatoes
parsley and garlic, as much as is needed
salt and pepper, as much as is needed
extra virgin oil, as much as is needed

Preparazione:

Pulire e diliscare le alici. Preparare un composto con la mollica di pane sbriciolata e il resto degli ingredienti.

In una teglia unta disporre in modo altrnato uno strato di mollica, le alici e un altro strato di composto di mollica. Irrorare d'olio ed informare a 150' per circa 15'.



Preparation:

Peel and clean the anchovies.

Prepare a mixture with the breadcrumbs and the rest of the ingredients.

In an oiled baking dish make layers of the anchovies and the breadcrumb mixture.

Bake in an oven at 150 C degrees for about 15 minutes.

The recipe shown in this entry comes from the pamphlet entitled: "La Devozione di S. Giuseppe a Riccia (Ficette Familiglia Iapalucci). It was put together by the "Accademia Italiana Della Cucina, Instituzione Culturale della Repubblica Italiana, Delegazione di Campobasso," under the direction (a cura del Delegato) Anna Maria Lombardi. The feast day banquet was prepared and presented at the "Hotel Ristorante, "Iapallucci", C. da Escamare, 507 S.S. 21 - Riccia (CB) on the 28th of March 2010. For the introductory notes published in this pamphlet please see the category, "Lists of Traditional Foods from Molise" -- Saint Joseph's Day -- History -- Accademia Italiana Della Cucina." The entire menu presented at the Hotel Ristorante for the Feast Day of Saint Joseph can also be found in the same entry in this category. Photo: Mary Melfi.

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