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The flooding of Piazza Navona in Rome, which was turned into an arena for water games, was one of the famous public and private pastimes of the August vacations week in the seventeenth century. The tradition of throwing coins into the fountain dates back to this time. All the feasts of this period have a common denominator: water, which is so cooling under the hot sun. The week's menu could not fail to include some sea water-based dishes.
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Sour anchovies
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Sour Anchovies (known as "acciughe
in sa"r" in the Veneto region) 400 g./3/4 lb. anchovies - 5
tbsp. oil - 25 g./1 oz. superior quality white flour - 2 small
red onions - 1 clove garlic - pinch parsley - bayleaf - 2 dl.
white vinegar - 1 dl. dry white wine - salt
Fillet and rinse anchovies well
and dry. Coat in flour and fry in boiling oil. As they turn
golden dish them out with skimming-spoon and place on greaseproof
paper. Place a little oil in an earthenware dish and gently
sauté the onions cut into fine slices, add vinegar, wine and
bayleaves, boil for 5', add salt and turn flame out. Arrange
anchovies in a salad bowl, sprinkle with chopped parsley and
garlic and pour boiling vinegar sauce on top. Leave to marinade
for 24 hours.
N.B. Ingredients are given for 4 portions.
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