ingredients:

2 pounds small frying fish
3 Tablespoons flour
4 sprigs of parsley
2 cloves of garlic
3 Tablespoons olive oil
2 Tablespoons vinegar

instructions:

1. Clean and wash the fish; remove the heads. Pat dry. Roll into flour to coat completely.
2. Chop the garlic and parsley together.
3. Heat the oil in a shallow saucepan. Add the fish. Pack them together so that they will stick to one another.
4. After 5 to 6 minutes, they will form a sort of pancake; turn it over. Cook for 2 to 3 minutes on the other side.
5. To serve: Sprinkle with the garlic and parsley mixture and cover with the boiling vinegar.

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The sartadagnano, also called sartgnato in some small Mediterranean ports, can only be made with tiny fish whose bones are edible. To serve, slice like a cake.

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© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.