member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Mary Tidman      

Recipe Categories:

    ITALIAN FISH BAKE


    Source of Recipe


    Grandmother

    List of Ingredients




    2 potatoes, sliced
    1 large carrot, sliced
    1 small cauliflower
    4 oz. frozen green beans
    2 7 oz. cans tuna, drained
    2 tomatoes, peeled, sliced
    1 beet, sliced
    5 anchovy fillets (optional)
    1 onion, chopped
    1 clove garlic
    1 tbsp. capers
    4 eggs, separated
    1/3 cup hazelnuts
    1/2 cup breadcrumbs
    1/2 cup cheddar cheese
    1 tbsp. parsley
    salt and pepper

    Recipe



    Cook potatoes and carrots in boiling, salted water 15 - 20
    minutes. Divide cauliflower into sprigs and add with beans for
    the last 10 minutes. Drain.

    Lightly grease 4 pint oven dish. Layer cooked vegetables, tuna
    (flaked), tomatoes and beet alternately.

    Mix finely chopped anchovy (optional), onion, garlic (crushed),
    chopped capers and egg yolks to a smooth consistency.

    Stir in ground hazelnuts, breadcrumbs, grated cheese, then fold
    in parsley and stiffly beaten egg whites. Season to taste.

    Spread topping over vegetables and bake at 400 degrees 20 - 25
    minutes.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |