The Italian Cook Book Part 12

(Carciofi ripieni)

Cut the stalk at the base, remove the small outside leaves and wash the artichokes. Then cut the top and open the internal leaves so that you can cut the bottom with a small knife and remove the hairy part if it is there. Keep aside the small interior leaves to put them with the stuffing. This, if to be used, for example, for six artichokes, must be composed of the above small leaves, 1/8 lb. of ham more lean than fat, one fourth of a small onion, just a taste of garlic, some leaves of celery or parsley, a pinch of dry mushrooms, softened in water, a crumb of bread and a pinch of pepper, but no salt.

First chop the ham, then grind everything together and with the hash fill the artichokes, and put them to cook standing on their stalks in a saucepan with some oil, salt and pepper. Some prefer to give the artichokes a half cooking in water before stuffing it, but it is hardly advisable, because in this way they lose part of their special flavor.

106

ARTICHOKES STUFFED WITH MEAT

(Carciofi ripieni di carne)

For six artichokes, make the following stuffing:

1/4 lb. lean veal.

Two slices of ham, more fat than lean.

The interior part of the artichokes.

One fourth of onion (small).

Some leaves of parsley.

One pinch of softened dried mushrooms.

One small crumb of bread rolled and sifted.

One pinch of grated cheese.

When the artichokes have been browned with oil alone, pour a little water and cover with a moistened cloth kept in place by the cover. The steam that surrounds the artichokes cooks them better.

107

PEAS WITH ONION SAUCE

(Piselli alla francese)

The following recipe is good for one of fresh peas. Take two young onions, cut them in half, put some stems of parsley in the middle and tie them. Then put them into the fire with a piece of b.u.t.ter and when they are browned, pour over a cup of soup stock. Make it boil and when the onions are softened rub them through a sieve together with the gravy that you will then put on the fire with the peas and two whole hearts of lettuce. Season with salt and pepper and let it simmer. When the peas are half cooked add another piece of b.u.t.ter dipped in a scant tablespoonful of flour and pour in some broth, if necessary. Before sending to the table put in two yolks of eggs dissolved in a little broth.

II

The following recipe is simpler than the preceding, but not so delicate.

Cut an onion in very thin slices and put it on the fire in a saucepan with a little b.u.t.ter. When it is well browned add a pinch of flour, mix and then add according to the quant.i.ty, a cup or two of soup stock or water with bouillon cubes and allow the flour to cook. Put in the peas, season with salt and pepper and add, when they are half cooked, one or two whole hearts of lettuce. Let it simmer, seeing that the gravy is not too thick.

Before serving remove the lettuce.

108

PEAS WITH HAM

(Piselli col prosciutto)

Cut in two one or two young onions, according to the quant.i.ty of the peas and put them on the fire with oil and one thick slice of ham cut into small cubes. Brown until the ham is shrivelled; then put the peas in, season with a pinch of pepper and very little salt, mix and complete the cooking with broth, adding a little b.u.t.ter.

Before serving, throw the onion away.

109

PEAS WITH CORNED BEEF

(Piselli con la carne secca)

Put on the fire a hash of corned beef, garlic, parsley and oil, season with a little salt and pepper and when the garlic is browned, put the peas in. When they have absorbed the sauce, complete the cooking with broth or, failing that, with water.

110

STUFFED TOMATOES

(Pomodori ripieni)

Select ripe middle-sized tomatoes, cut them in two equal parts and scoop out the inside seeds. Season with salt and pepper and fill the tomatoes with the following hash, in such a way as to make the stuffing come over the edge of the half tomato:

Make a hash with onion, parsley and celery, put it on the fire with a piece of b.u.t.ter and when it is browned, put in a small handful of dried mushrooms previously softened in water and chopped very fine: add a tablespoonful of bread crumbs soaked in milk, season with salt and pepper and let the compound simmer, moistening with water if necessary.

When you take from the fire add, when it is still lukewarm, grated cheese and a beaten yolk (or two) of egg, but seeing that the compound does not become too liquid.

When the tomatoes are filled, take them in the oven with a little b.u.t.ter and oil mixed together and serve them as a side-dish for roast beef or steak.

The stuffed tomatoes can be made simpler with a hash of garlic and parsley mixed with bread crumbs, salt and pepper and seasoned with oil when they are in the saucepan.

111

CAULIFLOWER WITH BALSAMELLA

(Cavolfiore colla balsamella)

Remove from a good sized cauliflower the external leaves and the green ribs, make a deep cut crosswise in the stalk and cook it in salted water. Then cut it in sections and brown with b.u.t.ter, salt and pepper.

Put it in a baking tin, throw over a small pinch of grated cheese, cover with the =balsamella= (No. 54) and brown the surface.

Serve this cauliflower as an =entremets= or as a side-dish with boiled chicken or a stew.

112

STUFFED CABBAGE

(Cavolo ripieno)

Take a big cabbage, remove the hard outside leaves, cut the stem off even with the leaves and give it half cooking in salt water. Put it upside down to drain, then open the leaves one by one until the heart is exposed and on this put the stuffing. Bring up all the leaves, close them and tie with thread crosswise.