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X Italian Fish and Sea Food Dishes
Fish Pies/Pasticcio di Pesce (fish slices wrapped in pastry dough, flavored with onion and parsley)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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Ingredients

1 pie crust, standard recipe

6 slices fish, cut 1/2 inch thick and cooked
1/4 cup olive oil
salt and pepper
1 tablespoon onion, grated
3 tablespoons parsley, minced



Directions

Sprinkle fish with salt and pepper; brush both sides with olive oil mixed with onion.

Cut thinly rolled pie crust into portions slightly more than double the size of fish slices.

Lay a slice of fish on each portion of pastry, sprinkle with parsley, fold pastry over fish and seal edges together, cpmpletely enfolding the fish.

Place pie on an oiled bakign sheet, bake in a very hot oven (400 degrees) about 10 minutes; reduce heat to 300 degrees F and bake 20 minutes longer.

Serves 6.


Notes

This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image: courtesy of the New York Public Digital Gallery.

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