ITALIAN FISH BAKE
2 potatoes, sliced
1 large carrot, sliced
1 small cauliflower
4 oz. frozen green beans
2 7 oz. cans tuns, 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
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
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