‘Take plenty of single-leaved parsley, green celery (sedano), an onion, a small carrot, some leaves of rosemary,
‘In another pan, fry some slices of bread in oil, then rub the slices with cut garlic. Ladle the datteri with a large perforated ladle onto a handsome white porcelain dish, put the hot fried bread round them and strain the steaming liquor over the dish.’
I add one comment. Don’t try to prepare the fried bread in advance. It is only when the hot liquor meets the hot garlic bread that the delicious aroma of this marine dish is released.