All Cooking Recipes

RISOTTO “Alla Nostrale”

RISOTTO “ALLA NOSTRALE”

Take a small piece of onion, slice into small bits, and put into a saucepan with two tablespoons of butter. Cook until onion is browned.

Wash well one-half cup of rice. Put it into the saucepan with the onion, add salt and pepper, and fry until the rice is dry. Then take one and one-half tablespoons of tomato paste, thinned with hot water (or two tablespoons of other tomato sauce), and add to the rice. Little by little add hot water until the rice is cooked through (about one cup of hot water). Then add grated cheese, Parmesan or Gruyere, one and one-half tablespoons of butter, and mix well over the fire, then serve.

This rice can be served alone or with fried sausages, or with cold chicken, or any left-over meat prepared in the following manner:

Take one and one-half tablespoons of butter in a saucepan. Cut the cold meat into slices, and add them to the butter. Fry well, then take one and one-half tablespoons of tomato paste, thinned in water (or three tablespoons tomato sauce). Add to the meat a little at a time. Simmer for one-half hour, then put into the middle of hot platter, surrounded by rice, and pour this sauce over all. Add a handful of grated Parmesan cheese to the rice.

This preparation of meat can be served with macaroni or corn-meal instead of the rice.

Ravioli!

RAVIOLI

Put on the bread board about two pounds of flour in a heap; make a hollow in the middle and put in it a piece of butter, three egg-yolks, salt and three or four tablespoonfuls of lukewarm water. Make a paste and knead it well, then let it stand for an hour, wrapped or covered with a linen cloth. Then spread the paste to a thin sheet, as thin as a ten-cent piece.

Chop and grind pieces of roast or boiled chicken meat: add to it an equal part of marrow from the bones of beef and pieces of brains, three yolks, some crumbs of bread soaked in milk or broth and some grated cheese (Parmesan or Swiss). Rub through a sieve and make little balls as big as a hazel-nut, which are to be placed at equal distances (a little more than an inch) in a line over the sheet of paste.

Beat a whole egg and pass it over the paste with a brush all around the little balls. Cover these with another sheet of paste, press down the intervals between each ball, and then separate each section from the other with a knife. Moisten the edges of each section with the finger dipped in cold water, to make them stick together, and press them down with the fingers or the prongs of a fork. Then put to boil in water seasoned with salt or, better still, in broth. The ravioli are then to be served hot seasoned with cheese and butter or with brown stock or tomato sauce.

Bean Soup

BEAN SOUP

(Zuppa di fagiuoli)

One cup of dried beans, kidney, navy or lima is to be soaked over night. Then boil until tender. It is preferable to put the beans to cook in cold water with a pinch of soda. When they come to boil, pour off this water and add fresh.

Chop fine ¼ onion, one clove of garlic, one sprig of parsley and one piece of celery and put them to fry in ¼ cup of oil with salt and a generous amount of pepper. When the vegetables are a delicate brown add to them two cups of the broth from the beans and 1 cup of tomatoes (canned or fresh). Let all come to a boil and pour the mixture into the kettle of beans from which some of the water has been drained, if they are very liquid. This soup may be served as it is or rubbed through a sieve before serving. Croutons or triangles of dry toast make an excellent addition.

The bean soup is made without meat or chicken broth, and it belongs consequently to that class of soup called by the Italians “Minestra di Magro” or “lean soup,” to be served preferably on Friday and other days in which the Roman Catholic Church prohibits the use of meats.

CAPPELLETTI SOUP DAY!

SOUP OF “CAPPELLETTI”

This Soup is called of “Cappelletti” or “little hats” on account of the shape of the “Cappelletti”.

First a thin sheet of paste is made according to the following directions:

The best and most tender paste is made simply of eggs, flour and salt, water may be substituted for part of the eggs, for economy, or when a less rich paste is needed. Allow about a cup of flour to an egg. Put the flour on a bread board, make a hollow in the middle and break in the egg. Use any extra whites that are on hand. Knead it thoroughly, adding more flour if necessary, until you have a paste you can roll out. Roll it as thin as an eighth of an inch. A long rolling pin is necessary, but any stick, well scrubbed and sand papered, will serve in lieu of the long Italian rolling pin.

Cut from this sheet of paste rounds measuring about three inches in diameter. In the middle of each circle place a spoonful of filling that must be made beforehand, composed of cooked meat (chicken, pork or veal) ground very fine and seasoned with grated cheese, grated lemon peel, nutmeg, allspice, salt. The ground meat is to be mixed with an equal amount of curds or cottage cheese.

When the filling is placed in the circle of paste, fold the latter over and moisten the edge of the paste with the finger dipped in water to make it stay securely closed.

These cappelletti should be cooked in chicken or beef broth until the paste is tender, and served with this broth as a soup.

Italian Recipes: Thrifty

I came across this cook book and thought the preface was too great to not share!

PREFACE


One of the beneficial results of the Great War has been the teaching of
thrift to the American housewife. For patriotic reasons and for reasons
of economy, more attention has been bestowed upon the preparing and
cooking of food that is to be at once palatable, nourishing and
economical.

In the Italian =cuisine= we find in the highest degree these three
qualities. That it is palatable, all those who have partaken of food in
an Italian =trattoria= or at the home of an Italian family can testify,
that it is healthy the splendid manhood and womanhood of Italy is a
proof more than sufficient. And who could deny, knowing the thriftiness
of the Italian race, that it is economical?

It has therefore been thought that a book of PRACTICAL RECIPES OF THE
ITALIAN CUISINE could be offered to the American public with hope of
success. It is not a pretentious book, and the recipes have been made as
clear and simple as possible. Some of the dishes described are not
peculiar to Italy. All, however, are representative of the =Cucina
Casalinga= of the peninsular Kingdom, which is not the least product
of a lovable and simple people, among whom the art of living well and
getting the most out of life at a moderate expense has been attained to
a very high degree.

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The capon burns, the pig falls from the spit;
The clock hath struck twelve upon the bell;
My mistress made it one upon my cheek—
She is so hot, because the meat is cold;
Methinks your man, like mine, should be your clock,
And strike you home without a messenger.
My charge was but to fetch you from the mart
Home to your house, the Phœnix, sir, to dinner—
My mistress and her sister wait for you.
—Comedy of Errors.