Main ingredients

Chickpeas
White kidney beans
Rice
Rapini
Asparagus
Snails
Perch

Extras

Raisins
Garlic
Musto cotto
Flour for rolling
Home-made breadcrumbs
Salt, pepper
Olive oil

Prepare the chickpeas, white kidney beans, rice, rapini and asparagus in separate bowls.

Cook the vegetables and rice until they are ready.

Add raisins to the rice.

Chop up the garlic and fry in olive oil.

Place the cooked vegetables in separate serving dishes and drizzle with olive oil, garlic and salt.



Dip the pieces of perch in flour and fry till golden.

An hour before serving marinate the fried pieces of perch in mosto cotto. Serve cold.



Dip the pieces of perch in flour and fry till golden.

An hour before serving marinate the fried pieces of perch in musto cotto. Serve cold.

The food was prepared by Mary Melfi using Rita Palazzo's recipes, though admittedly she added extra seasonings to the various foods: with the asparagus, walnuts and breadcrumbs were added along with the garlic and salt, with the rapini and rice, slivered almonds were added, with the chickpeas, rosemary and orange zest were added, and with the white kidney beans, breadcrumbs, garlic and parsley were added.... It wasn't the traditional way, but then guests might not take kindly to foods that are served with a simple dash of olive oil, salt and crushed garlic.... Photo: Mary Melfi.

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