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SIMPLE ITALIAN COOKERY

American Woman's Home

Art of Living in Australia

Cooking Eggs

Elegant Art of Dining

Guide to Marketing and Cooking

Italian Recipes

Meal Preparation

School and Home Cooking

Physiology of Taste

Tried and True Recipes

Milk Butter Cheese Eggs Vegetables

Hans Christian Andersen . American Fairy Tales . Grimm's Fairy Tales

Aesop's Fables - Tales with Morals . Mother Goose . Mother Goose in Prose

Macaroni, Rice, Polenta, and Other Italian Pastes*

*Italian pastes of the best quality can be obtained at Cosenza's,
Wigmore Street, NW.  For the following dishes, tagliarelle and
spaghetti are recommended.

No. 182.  Macaroni with Tomatoes

Ingredients:  Macaroni, tomatoes, butter, onion, basil, pepper,
salt.

Fry half an onion slightly in butter, and as soon as it is coloured
add a puree of two big cooked tomatoes.  Then boil quarter of a
pound of macaroni separately, drain it and put it in a deep
fireproof dish, add the tomato puree and three tablespoonsful of
grated Parmesan and Cheddar mixed, and cook gently for a quarter of
an hour before serving.  This dish may be made with vermicelli,
spaghetti, or any other Italian paste.

No. 183.  Macaroni alla Casalinga

Ingredients:  Macaroni, butter, stock, cheese, water, salt, nutmeg.

Cut up a quarter pound of macaroni in small pieces and put it in
boiling salted water.  When sufficiently cooked, drain and put it
into a saucepan with two ounces of butter, add good gravy or stock,
three tablespoonsful of grated Parmesan and Cheddar mixed, and a
tiny pinch of nutmeg.  Stir over a brisk fire, and serve very hot.

No. 184.  Macaroni al Sughillo

Ingredients:  Macaroni, stock, tomatoes, sausage, cheese.

Half cook four ounces of macaroni, drain it and put it in layers in
a fireproof dish, and gradually add good beef gravy, four
tablespoonsful of tomato puree, and thin slices of sausage.
Sprinkle with grated Parmesan and Cheddar, and cook for about
twenty minutes.  Before serving pass the salamander over the top to
brown the macaroni.

No. 185.  Macaroni alla Livornese

Ingredients:  Macaroni, mushrooms, tomatoes, Parmesan, butter,
pepper, salt, milk.

Boil about four ounces of macaroni, and stew four or five mushrooms
in milk with pepper and salt.  Put a layer of the macaroni in a
buttered fireproof dish, then a layer of tomato puree, then a layer
of the mushrooms and another layer of macaroni.  Dust it all over
with grated Parmesan and Cheddar, put it in the oven for half an
hour, and serve very hot.

No. 186.  Tagliarelle and Lobster

Ingredients:  Tagliarelle, lobster, cheese, butter.

Boil half a pound of tagliarelle, and cut up a quarter of a pound
of lobster.  Butter a fireproof dish, and strew it well with grated
Parmesan and Cheddar mixed, then put in the tagliarelle and lobster
in layers, and between each layer add a little butter.  Strew
grated cheese over the top, put it in the oven for twenty minutes,
and brown the top with a salamander.

No. 187.  Polenta

Polenta is made of ground Indian-corn, and may be used either as a
separate dish or as a garnish for roast meat, pigeons, fowl, &c.
It is made like porridge; gradually drop the meal with one hand
into boiling stock or water, and stir continually with a wooden
spoon with the other hand.  In about a quarter of an hour it will
be quite thick and smooth, then add a little butter and grated
Parmesan, and one egg beaten up.  Let it get cold, then put it in
layers in a baking-dish, add a little butter to each layer,
sprinkle with plenty of Parmesan, and bake it for about an hour in
a slow oven.  Serve hot.

No. 188.  Polenta Pasticciata

Ingredients:  Polenta, butter, cheese, mushrooms, tomatoes.

Prepare a good polenta as above, put it in layers in a fireproof
dish, and add by degrees one and a half ounces of melted butter,
two cooked mushrooms cut up, and two tablespoonsful of grated
cheese.  (If you like, you may add a good-sized tomato mashed up.)
Put the dish in the oven, and before serving brown it over with
salamander.

No. 189.  Battuffoli

Ingredients:  Polenta, onion, butter, salt, stock, Parmesan.

Make a somewhat firm polenta (No. 187) with half a pound of ground
maize and a pint and a half of salted water, add a small onion cut
up and fried in butter, and stir the polenta until it is
sufficiently cooked.  Then take it off the fire and arrange it by
spoonsful in a large fireproof dish, and give each spoonful the
shape and size of an egg.  Place them one against the other, and
when the first layer is done, pour over it some very good gravy or
stock, and plenty of grated Parmesan.  Arrange it thus layer by
layer.  Put it into the oven for twenty minutes, and serve very
hot.

No. 190.  Risotto all'Italiana

Ingredients:  Rice, an onion, butter, stock, tomatoes, cheese.

Fry a small onion slightly in butter, then add half a pint of very
good stock.  Boil four ounces of rice, but do not let it get pulpy,
add it to the above with three medium-sized tomatoes in a puree.
Mix it all up well, add more stock, and two tablespoonsful of
grated Parmesan and Cheddar mixed, and serve hot.

No. 191.  Risotto alla Genovese

Ingredients:  Rice, beef or veal, onions, parsley, butter, stock,
Parmesan, sweetbread or sheep's brains.

Cut up a small onion and fry it slightly in butter with some
chopped parsley, add to this a little veal, also chopped up, and a
little suet.  Cook for ten minutes and then add two ounces of rice
to it.  Mix all with a wooden spoon, and after a few minutes begin
to add boiling stock gradually; stir with the spoon, so that the
rice whilst cooking may absorb the stock; when it is half cooked
add a few spoonsful of good gravy and a sweetbread or sheep's
brains (previously scalded and cut up in pieces), and, if you like,
a little powdered saffron dissolved in a spoonful of stock and
three tablespoonsful of grated Parmesan and Cheddar mixed.  Stir
well until the rice is quite cooked, but take care not to get it
into a pulp.

No. 192.  Risotto alla Spagnuola

Ingredients:  Rice, pork, ham, onions, tomatoes, butter, stock,
vegetables, Parmesan.

Put a small bit of onion and an ounce of butter into a saucepan,
add half a pound of tomatoes cut up and fry for a few minutes.
Then put in some bits of loin of pork cut into dice and some bits
of lean ham.  After a time add four ounces of rice and good stock,
and as soon as it begins to boil put on the cover and put the
saucepan on a moderate fire.  When the rice is half cooked add any
sort of vegetable, by preference peas, asparagus cut up, beans, and
cucumber cut up, cook for another quarter of an hour, and serve
with grated Parmesan and Cheddar mixed and good gravy.

No. 193.  Risotto alla Capuccina

Ingredients:  Risotto (No. 190) eggs, truffles, smoked tongue,
butter.

Make a good risotto, and when cooked put it into a fireproof dish.
When cold cut into shapes with a dariole mould and fry for a few
minutes in butter, then turn the darioles out, scoop out a little
of each and fill it with eggs beaten up, cover each with a slice of
truffle and garnish with a little chopped tongue.  Put them in the
oven for ten minutes.

No. 194.  Risotto alla Parigina

Ingredients:  Risotto (No. 190), game, sauce, butter.

Make a good risotto, and when cooked pour it into a fireproof dish,
let it get cold, and then cut it out with a dariole mould, or else
form it into little balls about the size of a pigeon's egg.  Fry
these in butter and serve with a rich game sauce poured over them.

No. 195.  Ravioli

Ingredients:  Flour, eggs, butter, salt, forcemeat, Parmesan, gravy
or stock.

Make a paste with a quarter pound of flour, the yolk of two eggs, a
little salt and two ounces of butter.  Knead this into a firm
smooth paste and wrap it up in a damp cloth for half an hour, then
roll it out as thin as possible, moisten it with a paste-brush
dipped in water, and cut it into circular pieces about three inches
in diameter.  On each piece put about a teaspoonful of forcemeat of
fowl, game, or fish mixed with a little grated Parmesan and the
yolks of one or two eggs.  Fold the paste over the forcemeat and
pinch the edges together, so as to give them the shape of little
puffs; let them dry in the larder, then blanch by boiling them in
stock for quarter of an hour and drain them in a napkin.  Butter a
fireproof dish, put in a layer of the ravioli, powder them over
with grated Parmesan, then another layer of ravioli and more
Parmesan.  Then add enough very good gravy to cover them, put the
dish in the oven for about twenty-five minutes, and serve in the
dish.

No. 196.  Ravioli alla Fiorentina

Ingredients:  Beetroot, eggs, Parmesan, milk or cream, nutmeg,
spices, salt, flour, gravy.

Wash a beetroot and boil it, and when it is sufficiently cooked
throw it into cold water for a few minutes, then drain it, chop it
up and add to it four eggs, one ounce of grated Parmesan, one ounce
of grated Cheddar, two and a half ounces of boiled cream or milk, a
small pinch of nutmeg and a little salt.  Mix all well together
into a smooth firm paste, then roll into balls about the size of a
walnut, flour them over well, let them dry for half an hour, then
drop them very carefully one by one into boiling stock and when
they float on the top take them out with a perforated ladle, put
them in a deep dish, dust them over with Parmesan and pour good
meat or game gravy over them.

No. 197.  Gnocchi alla Romana

Ingredients:  Semolina, butter, Parmesan, eggs, nutmeg, milk,
cream.

Boil half a pint of milk in a saucepan, then add two ounces of
butter, four ounces of semolina, two tablespoonsful of grated
Parmesan, the yolks of three eggs, and a tiny pinch of nutmeg.  Mix
all well together, then let it cool, and spread out the paste so
that it is about the thickness of a finger.  Put a little butter
and grated Parmesan and two tablespoonsful of cream in a fireproof
dish, cut out the semolina paste with a small dariole mould and put
it in the dish.  Dust a little more Parmesan over it, put it in the
oven for five minutes and serve in the dish.

No. 198.  Gnocchi alla Lombarda

Ingredients:  Potatoes, flour, salt, Parmesan and Gruyere cheese,
butter, milk, eggs.

Boil two or three big potatoes, and pass them through a hair sieve,
mix in two tablespoonsful of flour, an egg beaten up, and enough
milk to form a rather firm paste; stir until it is quite smooth.
Roll it into the shape of a German sausage, cut it into rounds
about three quarters of an inch thick, and put it into the larder
to dry for about half an hour.  Then drop the gnocchi one by one
into boiling salted water and boil for ten minutes.  Take them out
with a slice, and put them in a well-buttered fireproof dish, add
butter between each layer, and strew plenty of grated Parmesan and
Cheddar over them.  Put them in the oven for ten minutes, brown the
top with a salamander, and serve very hot.

No. 199.  Frittata di Riso (Savoury Rice Pancake)

Ingredients:  Rice, milk, salt, butter, cinnamon, eggs, Parmesan.

Boil quarter of a pound of rice in milk until it is quite soft and
pulpy, drain off the milk and add to the rice an ounce of butter,
two tablespoonsful of grated Parmesan, and a pinch of cinnamon, and
when it has got rather cold, the yolks of four eggs beaten up.  Mix
all well together, and with this make a pancake with butter in a
frying pan.