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How to make the
condiggion:
Drizzle
the sea-biscuits with water and vinegar. They should not soak through
entirely, just get them wet to soften. They will become soft and not
soggy. Remove the excess liquid and place into a salad bowl, sprinkle
with a few drops of oil.
Wash
and cut up the vegetables, keeping them separate, and set aside. Chop
the garlic and basil and set aside. Slice the fish roe into fine slices
and set aside.
Now
place lettuce leaves on top of the gallette, season with oil,
vinegar, the chopped basil and garlic, and salt. Add a layer of
musciame, a layer of tomatoes, a layer of cucumber and a layer of
sweet peppers. Add oil and vinegar again. Repeat starting from lettuce
seasoning each layer as you go along. The last layer should be the air
dried fish. Cover the bowl and refrigerate the
condiggion for at least an hour before serving.
Recipe courtesy of The Italian Trade Commission.
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