Simple Italian Cookery
Produced by David Starner, Karen Fabrizius
and the Online Distributed Proofreading Team.
Antonia Isola
Soups Macaroni and other Pastes Rice, Etc. Sauces Eggs Fish Vegetables Meats Salads Desserts Index
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 )
Antonia Isola
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SIMPLE ITALIAN COOKERY
CONTENTS
SOUPS
MACARONI AND OTHER PASTES
SICILIAN MACARONI WITH EGGPLANT
VERMICELLI WITH OLIVE-OIL AND ANCHOVIES
VERMICELLI WITH OLIVE-OIL, OLIVES, CAPERS, AND ANCHOVIES
VERMICELLI WITH FISH
SPAGHETTI WITH TUNNY-FISH
MACARONI "ALLA SAN GIOVANNELLO"
RAVIOLI WITH MEAT
RAVIOLI WITH BRAINS
RAVIOLI OF CURDS AND SPINACH
TIMBALE OF MACARONI
RICE TIMBALE
RICE, ETC.
RICE WITH PEAS
RISOTTO "ALLA NOSTRALE"
RICE WITH TOMATOES
RICE WITH TOMATOES "ALL' INDIANA"
RISOTTO WITH HAM
RICE WITH MUSHROOMS
POLENTA FRITTERS
POLENTA "ALLA TOSCANA"
POLENTA WITH CHOPPED SAUSAGES
CHICKEN WITH POLENTA
POLENTA PASTICCIATA
MEAT SAUCE
GNOCCHI OF POTATO
GNOCCHI OF MILK—A DESSERT
SAUCES
ROUX FOR SAUCES
AGRO DOLCE SAUCE
BECHAMEL SAUCE NO. 1
BECHAMEL SAUCE NO. 2
TOMATO SAUCE NO. 1
TOMATO SAUCE NO. 2
TOMATO SAUCE NO. 3
BUTTER SAUCE
LOMBARDA SAUCE
"ALLA PANNA" SAUCE
MEAT SAUCE
HOT PIQUANTE SAUCE
PIQUANTE SAUCE WITH EGG
EGGS
EGGS WITH PEAS
EGGS "ALLA MILANESE"
EGGS "ALLA SCIARMANTE"
EGGS WITH PIQUANTE SAUCE
EGGS "ALLA MONACHILE"
EGGS "ALLA FIORENTINA"
LIGHTNING OMELETTE
EGGS "ALLA PIACENTINA"
EGGS "ALLA BENEDETTINA"
EGGS "ALLA ROMANA"
MEAT SAUCE
FISH
CODFISH "ALLA GIARDINIERA"
CODFISH WITH EGG SAUCE
CODFISH "ALLA MARINAIA"
FRESH CODFISH "AL VINO BIANCO"
CODFISH WITH GREEN PEPPERS
VEGETABLES
ONIONS "ALLA PARMEGIANA"
MEATS
GOLDEN BREAD
SWEETBREADS
FRIED BRAINS
CALF'S LIVER FRIED
POLENTA CROQUETTES
EGG CROQUETTES
LITTLE FILETS "ALLA NAPOLITANA"
INVOLTINI OF BEEF "ALLA SICILIANA"
POLPETTONE "ALLA NAPOLITANA"
BOCCONCINI
MEAT WITH RIBBON MACARONI
SALADS
SALAD "DEL PREVOSTO"
THE CARDINAL'S SALAD
ENDIVE SALAD
ITALIAN SALAD
"ALLA POLLASTRA" SALAD
"ALLA MACEDOINE" SALAD
DESSERTS
CHESTNUT FRITTERS
CHESTNUTS "ALLA LUCIFERO"
PEACHES WITH WINE
HOT WINE
MILK OF ALMOND ICE