EGGPLANT WITH TOMATO SAUCE
Melanzana in Umido
Peel and cut up the eggplant. Salt it and let it stand for an hour or so to draw out the bitter juices. Drain and sauté in a little oil or drippings. Add tomato sauce[2] and simmer a few moments until tender.
[2] ] See [page 23.]
BAKED EGGPLANT WITH CHEESE
Tortino di Melanzana alla Parmigiana
The eggplant should be prepared as for ordinary frying, that is, it should be peeled, sliced and the slices sprinkled with salt and left under a weighted plate for some time to extract the bitter juices. Sauté the slices in oil or lard. Line a baking dish with them. Fill the center of the dish with hard boiled eggs and cheese cut into little pieces. Add to this filling enough grated cheese and tomato sauce to flavor it to taste. Cover the top with another layer of the fried eggplant and a little more tomato sauce. Bake in the oven for 10 minutes.
Roma Pavilion Restaurant, Chicago.
POTATOES "STUFATO"
Stufato di Patate
- 2 lbs. potatoes
- 1 tablespoon flour
- 4 tablespoons butter
- 1 pint milk
- Grated cheese
- Salt, pepper
Peel the potatoes and cut them into little pieces. Cook in boiling water for ten minutes. Take them out, drain thoroughly, and put in a saucepan, sprinkling them with flour, then adding the butter and milk. Cover the pan and let the potatoes cook slowly for a quarter of an hour or until thoroughly done. Season well with salt and pepper and a generous amount of grated cheese before serving.
Signorina Irene Merlani.