Preparation :

Boil the of vermicelli in salted water. Drain, and mix with 2 Tbsp. of olive-oil and a little chopped-up parsley. Allow to get cool.

Split smelts and remove the bones. Fry them slightly in 1 Tbsp. olive oil.

Butter a pan and sprinkle it with bread crumbs. Place into it half of the cold vermicelli.

Cook tomato paste in two tablespoons of olive-oil). And poor some of it over the above vermicelli.

Add the smelts, anchovy, a few capers, ripe olives and mushroom. Add remaining cooked tomato paste and the other half of the vermicelli. Top with layer of bread crumbs. Add salt and pepper to season.

Place the pan into a moderate oven. Cook about 75 minutes. Add a little olive-oil when necessary, so that it will not get too dry.

Other fish can be used instead of smelts, simply cut into small pieces.

This recipe is not included in the cookbook. For a list of recipes included in the cookbook, go here.

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