VERMICELLI WITH OLIVE-OIL, OLIVES, CAPERS, AND ANCHOVIES![](https://s-media-cache-ak0.pinimg.com/236x/38/71/f5/3871f54b1c31e1b4fe8013e4b6c171d0.jpg)
Take one-half pound of vermicelli and cover it well with salted water. Cook for about ten minutes. While it is boiling put into a saucepan four tablespoons of olive-oil, three anchovies cut up fine with six olives (ripe ones preferable) and one-half tablespoon of capers. When these are fried add the vermicelli (well drained), mix well, and put the saucepan at the back of the stove. Turn the vermicelli over with a fork every few minutes until it is thoroughly cooked.![](https://lh3.googleusercontent.com/blogger_img_proxy/AEn0k_vRTXYfznUP2emRNyx2wK1u1sW3_3h1YVSk409dZwekh-mKiJQIbsHkrYPDlV6zE9Lvt0Z133oCi293c3Rs_EJHNoDavDN6NTrGkFJzGq8-6DlS8-Z_8YblAAx71HOSAb22F_IdzVYIHnsGo3TvJy3RqxOMbIEtP0ZWdPgPZFiwYYCf=s0-d)
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