| 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.
|
