While one-half pound of spaghetti is boiling in salted water prepare
the following: Take two ounces of tunny-fish and cut them into small
pieces. Put them into a saucepan and fry them in their own oil. This
oil is generally sufficient, but should it not be, add another
tablespoon of olive-oil. When the tunny have been fried add a
teaspoonful of chopped parsley and four tomatoes, peeled and the seeds
removed, and a pinch of pepper. Let the tomatoes cook thoroughly.
When they are cooked put the spaghetti into the saucepan and move them
about with a fork and spoon until they are thoroughly mixed with the
sauce and the tunny. Then serve.
TIMBALE OF VERMICELLI WITH TOMATOES
(_Neapolitan Receipt_)
Take ten medium-sized fresh tomatoes and cut them in two crosswise.
Put a layer of these into a baking-dish with the liquid side touching
the bottom of the dish. Now put another layer with the liquid side up,
sprinkle on salt and pepper. Break the raw vermicelli the length of
the baking-dish and put a layer of it on top of the tomatoes. Now add
another layer of the tomatoes, with the skin side touching the
vermicelli, a second layer with the liquid side up, salt and pepper,
and another layer of the raw vermicelli, and so on, the top layer
being of tomatoes with their liquid side touching the vermicelli. Heat
three or four tablespoons of good lard (or butter), and when the lard
boils pour it over the tomatoes and vermicelli; then put the dish into
the oven and cook until the vermicelli is thoroughly done. After
cooling a little while, turn it out into a platter.