Chop fine the onion and salt pork, and brown together, adding the butter and spices. Add enough tomato paste and boiling water to moisten the mixture thoroughly, and let it boil a few minutes. Then add the finely chopped sausage and more water as necessary to keep it boiling.
Wash and quarter the cauliflower and cook it for ten minutes in boiling, slightly salted water. Drain it and add it to the sauce, and simmer slowly until tender. Be careful not to cook it so long that it gets mushy. Grated cheese may be sprinkled over it before serving.
Cabbage may be cooked in the same way.
Signorina Irene Merlani.
[1] ] See [Suggestions, page 5.]
VEGETABLES ALLA NAPOLITANA
Giambotto alla Napolitana
- ¼ onion
- An eggplant
- A few tablespoons oil
- Fresh or canned tomatoes
- Two or three green peppers
- One or two potatoes
- Salt, pepper
- Zucchini
Zucchini are a kind of small squash for sale in groceries and markets of the Italian neighborhoods of our large cities. Summer or winter squash, ripe cucumber or even pumpkin make good substitutes.
Chop the onion and fry in oil. The other vegetables should be in proportion to each other. For example, if there is a cupful of each of the other vegetables when they are cut up, use a cupful of tomatoes unless you wish the tomato flavor to be very pronounced. Peel and cube the potatoes, eggplant and squash. Remove the seeds and stems from the peppers and slice or shred them coarsely. Add the tomatoes to the onion and oil. After that has cooked a few minutes add the potatoes. When they are half done, put in the peppers, lastly the eggplant, squash, and salt and pepper. Continue cooking until the vegetables are tender but still whole and firm.
Roma Pavilion Restaurant, Chicago.