Download Simple Italian Cookery by Antonia Isola PDF

By Antonia Isola

And also you proposal Italian foodstuff used to be all approximately pizza, macaroni and garlic? good, re-evaluate! This little cookbook introduces a wide selection of Italian culinary delights. It comprises recipes for soups, all types of pastas, rice dishes, sauces, eggs, fish, greens, meats, salads and cakes. because the identify indicates, basic Italian Cookery exhibits you ways to arrange vintage Italian dishes in an easy demeanour.

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Extra resources for Simple Italian Cookery

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Fritto Misto alla Romana) Golden Bread, Brains, Sweetbreads, Croquettes of Chicken and Veal and Eggs, Calf’s Liver and Pumpkin—all these different ingredients should be fried each in its own manner as follows, a small quantity of each, and served all together on one platter with slices of lemon. GOLDEN BREAD Choose bread which is elastic, but has no holes in it. Remove the crust and cut it in slices about one inch thick, and from these slices cut little pieces about three inches long and about one inch wide.

Cook over a moderate fire, one hour longer if the meat is veal or lamb, and one and one-half hours to two hours for pork or beef, adding water if necessary. This meat can be served with Ribbon Macaroni. Put the meat in the middle, the macaroni around it, and the sauce over all, adding two tablespoons of grated Parmesan cheese to the macaroni after it is boiled, and mixing well before putting it on the platter. Sprinkle on a little more cheese before carrying to the table. This dish can be made equally well with left-over meats of any kind, turkey being especially good served this way.

INVOLTINI OF BEEF “ALLA SICILIANA” Take three-quarters of a pound of beef, two ounces of ham, one tablespoon of butter (or one-half tablespoon of lard), some bread, some parsley, and a piece of onion. Chop up the onion fine and put it in a saucepan with the butter (or lard). When it is colored, put in the parsley and the ham cut up into little pieces, at the same time add the bread cut up into three or four small dice, salt, pepper, and a dash of nutmeg. Mix all together well. Cut the meat into six slices, pound them to flatten out; salt slightly, and when the other ingredients are cooked, put a portion on each slice of meat.

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