ITALIAN FISH BAKE

ITALIAN FISH BAKE

Ingredients

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

How To

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 top

Continued...

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