Simple Italian Cookery.pdf

Simple Italian Cookery

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Title: Simple Italian Cookery

Author: Antonia Isola

Release Date: August, 2004 [EBook #6385] [Yes, we are more than one year ahead of schedule] [This file

was first posted on December 5, 2002]

Edition: 10

Simple Italian Cookery

Language: English

Character set encoding: ASCII

*** START OF THE PROJECT GUTENBERG EBOOK SIMPLE ITALIAN COOKERY ***

Produced by David Starner, Karen Fabrizius and the Online Distributed Proofreading Team.

SIMPLE ITALIAN COOKERY

Antonia Isola

CONTENTS

Soups Macaroni and other Pastes Rice, Etc. Sauces Eggs Fish Vegetables Meats Salads Desserts Index

SOUPS

BEEF SOUP STOCK (_Brodo di Carne_)

1 pound of round of beef 2 quarts of water 2 small, new carrots, or 1/2 of an old carrot 1/2 pound of beef

bones 2 small potatoes 1 onion 1 tomato, fresh or canned Parsley

Boil the beef, bones, and vegetables in two quarts of water over a slow fire−−adding pepper and salt. Skim

occasionally, and after two hours add two tablespoons of sherry; then strain through fine soup−strainer or

cheese−cloth. This is the basis of all the following soups, except when otherwise stated.

To make this stock richer, add a turkey leg to above receipt; boil one and a half hours, then add one−half a

pound of finely chopped beef. Cook for half an hour longer, then strain.

To make meat jelly, add a little gelatine to the soup stock five minutes before straining.

To give a good dark color to the stock, add a few drops of "caramel," which is prepared in the following

manner:

Put three tablespoons of granulated sugar into a saucepan with a little water, and until the sugar has become

dark and reddish; then add a little more water and boil again until the sugar is melted. Strain and pour into a

bottle when the caramel will keep perfectly for several weeks.

CHICKEN BROTH (_Brodo di Capone_)

This is made like the meat stock, substituting a fowl in place of the beef and bones.

RICE SOUP (_Minestra di Riso_)

Meat stock 2 tablespoons of rice

Cover the rice with water and boil for ten minutes; then drain and add to the stock (after it has been strained),

and boil for five or ten minutes more.

STRACCIATELLA SOUP (_Minestra di Stracciatella_)

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1 egg 1/2 tablespoon of Parmesan cheese 1 tablespoon bread crumbs

Beat the egg, yolk and white together; add salt and the cheese, grated, and the bread crumbs; mix well

together and add to the boiling stock (strained). Stir well with a fork to prevent the egg from setting, and boil

for four or five minutes.

VEGETABLE CHOWDER (_Minestrone alla Milanese_)

1/2 quart of stock 2 slices of lean pork, or a ham bone 2 tomatoes, fresh or canned 1 cup of rice 2 tablespoons

of dried beans 1 tablespoon of peas, fresh or canned 2 onions

Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the

pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together

until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is

thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of

shrimps which have been taken from their shells.

This dish can be served hot or cold.

FISH BROTH (_Brodo di Pesce_)

1 liberal pound of fresh codfish, or any other lean fish for boiling 1 quart of water 1 onion Parsley Salt and

pepper

Boil until fish is thoroughly cooked; strain and serve.

CODFISH SOUP (_Zuppa di Merluzzo_)

Take one−half pound of salt codfish that has been soaked, cut it up into squares, but not small.

Prepare in a saucepan four tablespoons of good olive−oil, and one small onion cut into pieces. Cook the onion

in the oil over a slow fire, without allowing the onion to become colored, then add a small bunch of parsley

stems, a small piece of celery, a bay−leaf, and a small sprig of thyme. Cool for a few moments, then add two

tomatoes, skinned and with the seeds removed, and cut into slices, two tablespoons of dry white wine, and one

medium−sized potato, peeled and cut into slices, and, lastly, one cup of water.

When the potato is half cooked, add the codfish, then one−half tablespoon more of olive−oil. Remove the

parsley stems, and put in instead one−half tablespoon of chopped−up parsley; add a good pinch of pepper, and

some salt, if needed. When the vegetables are thoroughly cooked pour the soup over pieces of toasted or fried

bread, and serve.

LENTIL SOUP (_Brodo di Lenticchie_)

3 tablespoons of dried lentils 1/2 tablespoon of butter 2 tablespoons of cream Meat stock

Cover the lentils with water and boil until they are quite soft. Pass them through a colander or a sieve. Melt

the butter in a saucepan, add the lentils and cream, mixing well, then add a ladleful of the stock, and boil for a

few minutes; then add the rest of the desired amount of stock, a ladleful at a time.

VEGETABLE SOUP (_Zuppa alla Primaverile_)

Take some cabbage, carrots, celery, onions, turnips, lettuce, squash, potatoes, beans, and peas. Chop each into

Simple Italian Cookery

very small pieces, wash and drain. Take a saucepan, put in a heaping tablespoon of butter; chop up another

small piece of onion and add to butter and fry until onion is golden; then add all the vegetables, salt, and

pepper, and cover the saucepan. When the vegetables are half cooked, and their juice has become absorbed,

dissolve one tablespoon of tomato paste in one−third of a cup of hot water, and add. Instead of the tomato

paste there may be added to the onion, before putting in the vegetables, one tomato, peeled and cut into small

pieces. When the tomato is cooked add the vegetables. Then add water, a little at a time, until you have

sufficient quantity for two persons. Take a slice of bread and cut into small squares or diamonds−−toast or fry

as desired−−put these into the soup plates, and pour the soup (without straining) over them.

LETTUCE SOUP (_Zuppa di Lattuga_)

1 small lettuce Meat stock 2 potatoes The leaves of a head of celery 2 tablespoons of peas, fresh or canned 1

heaping tablespoon of flour

Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the

peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with

little squares of fried bread.

PUMPKIN SOUP (_Zuppa di Zucca_)

1 slice of pumpkin 2 tablespoons of butter 1/2 cup of water 1−1/2 cups of milk 1 tablespoon of sugar

Peel the pumpkin and remove the seeds, cut into small pieces, and put into a saucepan with the butter, the

sugar, a pinch of salt, and the water. Boil for two hours, then drain and put back into the saucepan with the

milk, which has been boiled. Allow it to come to a boil, and then serve it with squares of fried bread.

POTATO SOUP (_Zuppa alla Provinciale_)

2 large potatoes 3 tablespoons of cream or milk 2 tablespoons of butter 2 yolks of eggs Soup stock

Boil the potatoes, then rub them through a sieve. Put them into a saucepan with the butter, a little salt, and the

cream or milk. Simmer until it is thick, then add the yolks of the two eggs to form it into a paste. Turn out

onto the bread−board, cut into small dice, and throw them into the stock, which must be boiling. If desired,

before serving sprinkle a little Parmesan cheese into the soup.

MACARONI AND OTHER PASTES

MACARONI WITH TOMATO SAUCE (_Maccheroni al Sugo_)

2 quarts of water 3/4 pound of macaroni

Boil the water until it makes big bubbles. Add salt, then break the macaroni and put it in. Cover the saucepan

and boil for fifteen minutes. The saucepan should not be too small, otherwise the macaroni will stick to the

bottom.

Prepare the sauce as follows:

Take a good slice of ham fat, and chop very fine with it a piece of onion, a piece of celery, and some parsley.

Then put this into a frying−pan and cook until the grease is colored. (If desired, add a small lump of butter.)

When well colored add two tablespoons of tomato paste dissolved in a little hot water. Boil all together for

fifteen minutes.

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Drain the macaroni, and put it into the frying−pan with the sauce, mix well with fork and spoon over the fire,

so that the macaroni will be thoroughly seasoned, then add three tablespoons of grated Parmesan cheese, mix

again, and serve.

If no tomato paste is available make the tomato sauce as follows:

Chop up fine one−quarter of an onion, a piece of celery the length of a finger, two or three basil−leaves, and a

small bunch of parsley. Slice seven or eight tomatoes (fresh or canned), add salt and pepper, and put all on

together to cook in four tablespoons of good olive−oil. Stir occasionally, and when it becomes as thick as

cream, strain, and add the macaroni as before directed.

MACARONI WITH MEAT AND SAUCE (_Maccheroni al sugo di Carne_)

Take one−half pound of beef without fat. Prepare the ham fat as in the preceding receipt, chopped up with

onion, celery, and parsley. Cut the meat into several pieces, put it with the fat, etc., into a frying−pan. Add salt

and pepper. Cook until the meat is colored, then add two tablespoons of wine, white or red. When the wine is

absorbed add two tablespoons of tomato paste dissolved in hot water. (Or tomato sauce as in preceding.) Boil

all together for five minutes, with cover on the saucepan, then add one cup of boiling water, and allow it to

simmer until the meat is thoroughly cooked−−about one−half an hour. Boil and strain the macaroni as before,

and pour over it the sauce from the meat. Mix well, and serve with the meat in the middle and the macaroni

around it, with cheese (grated Parmesan) sprinkled over it.

This dish can be made with veal or mutton instead of the beef.

MACARONI WITH BUTTER AND CHEESE (_Maccheroni al Burro_)

Boil and drain the macaroni. Take four tablespoons of table−butter, three tablespoons of grated Parmesan

cheese, add to the macaroni in the saucepan, mix well over the fire, and serve.

SICILIAN MACARONI WITH EGGPLANT

Slice one eggplant and put it under a weighted plate to extract the bitter juices. Then fry the slices delicately in

lard. Make a ragout of chickens' hearts and livers as follows: Put two tablespoons of butter into a saucepan,

fry the hearts and livers, and when cooked add two tablespoons of tomato paste, thinned with hot water (or a

corresponding amount of tomato sauce). Cook for fifteen minutes.

Prepare three−quarters of a pound of macaroni, boiled and drained, then put it into the saucepan with the

hearts and livers, add the eggplant and three tablespoons of grated Parmesan cheese. Mix well together and

serve.

VERMICELLI WITH OLIVE−OIL AND ANCHOVIES

Take one−half pound of vermicelli, boil in salted water and drain. While boiling put into a saucepan three

anchovies, cut up fine, with four tablespoons of olive−oil. Fry the anchovies in the oil, then put the vermicelli

into the saucepan, mix well for a few moments on the fire, then serve.

VERMICELLI WITH OLIVE−OIL, OLIVES, CAPERS, AND ANCHOVIES

Take one−half pound of vermicelli and cover it well with salted water. Cook for about ten minutes. While it is

boiling put into a saucepan four tablespoons of olive−oil, three anchovies cut up fine with six olives (ripe ones

preferable) and one−half tablespoon of capers. When these are fried add the vermicelli (well drained), mix

well, and put the saucepan at the back of the stove. Turn the vermicelli over with a fork every few minutes

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