Some Italian Recites


4 to 5 pounds assorted fish. ½ cup olive oil.

1 clove of garlic. A small bunch of parsley.

A twig of sage. Salt and pepper to taste. A small can of tomato paste. 1 hot, red peperone.

A piece of lemon peel. 1 glass of dry white wine or dry Marsala wine. Sliced bread, fried in oil and rubbed with garlic.

Use any kind of fair-sized salt-water fish and include also lobster, clams, mussels, and octopus. Cut the lobster and big fish into pieces; the small fish may be left whole. Cover the bottom of the pot with olive oil. Add chopped garlic, parsley and sage. Let sizzle until the garlic turns a golden brown. Then add the fish, seasoned with salt, pepper, and hot, red peperone, and let it fry just long enough to color. The fish should not be overcooked. Add tomato paste and lemon peel. Add a cup of fish broth which has been previously prepared by boiling the heads and tails of the fish. Let it sunnier over a slow heat for about fifteen minutes. Add the wine. Line a large bowl or deep platter with bread slices which have been fried in oil and rubbed with garlic. Place the fish upon this bread, and pour the soup over it.

This is an Italian version of the bouillabaisse of Marseille. It may be served as a first dish or as the main dish, accompanied by a chilled dry white wine.


1 clove of garlic. ⅓ cup of fresh basil leaves. Salt to taste. 3 heaping tablespoons of grated cheese (Pecorino or Parmesan). 1 tablespoon of chopped pine nuts. A sprinkle of marjoram. 1 teaspoon of butter. Three tablespoons of olive oil, or more, if necessary.

Wash and carefully drain the basil. Chop up the garlic, pine nuts, and marjoram as finely as possible. Add a pinch of salt to keep the basil from turning dark during chopping. Place the chopped mixture in a mortar. Add cheese and pound the mixture with a pestle until it turns from dark green to a light pea green. Put in 1 teaspoon of butter, then add olive oil and stir with a wooden spoon until smooth. Just before serving, the pesto should be diluted with a few tablespoons of boiling water.

Pesto is a very savory sauce that goes well with spaghetti, all noodle dishes, or potato dumplings.


Use tender spring chickens, which have been split. Marinate them in a bath of ½ cup lemon juice and 1 cup olive oil, salt, and paprika, for about two hours, turning them now and then to have them absorb the liquid all around. Fill the chickens inside with mixed chopped herbs (parsley, basil leaves, sage, and rosemary) and broil them in a hot oven, basting with the marinating liquid. Serve with fried bread and a mixed salad.

E. M. B.