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Spaghetti timpano recipe from 1837

Spaghetti timpano from the 1837 Italian cookbook "Cooking Practice and Theory" This recipe is the video companion to The Eternal Table website feature: https://www.theeternaltable.com/histo... or simply go to the historical section of: theeternaltable.com Or you can just check out the video here, and SUBSCRIBE to this channel if you are interested in seeing more historical Italian cookery videos. Ingredients: 10g lard 50g bread crumbs 3 tbsp olive oil 10 anchovies (or more) 1/4 cup chopped parsley 500g spaghetti 40g capers 100g salt cured black olives, chopped 270g fresh cod cut into strips Instructions: Pre-heat the oven to 200°c Bring a pot of water to the boil for spaghetti. Cook the pasta until just before al dente. Meanwhile: Grease an 8 inch high rimmed cake pan with lard. Shake breadcrumbs inside to coat. Keep extra breadcrumbs aside. Heat olive oil in a broad, rounded skillet. Add 4+ anchovies and cook until disintegrated. Off heat add parsley. Construct: When the pasta is ready, drain and toss in the anchovy oil on a medium flame. Put half of the pasta in the prepared dish. Then make a layer of capers, olives, chopped anchovies and the fish. Top with a layer of pasta and press the ingredients down. Brush the remainder of the melted lard over the top and cover with the rest of the bread crumbs. Bake for 1/2 hour. Tent after 10 minutes. Turn the pasta out onto a platter and serve. Subscribe to The Eternal Table Newsletter for more history and lore about Italian food, from the culinary historian and author of "Chewing the Fat - An oral History of Italian Foodways" and "The Eternal Table - A Cultural History of Food in Rome."