Simple Italian Cookery

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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
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_)
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,