The Italian Cook Book Part 14

121

MUSSELS WITH TOMATO SAUCE

(a.r.s.elle alla livornese)

Chop fine half an onion and put it on the fire with oil and a pinch of pepper. When the onion begins to brown add a pinch of parsley chopped not very fine and after put in the mussels with tomato sauce (No. 12) or tomato paste diluted in water. Shake them often and when they are open, put them over slices of toast prepared beforehand and arranged on a plate.

122

CODFISH

(Baccala)

I

Freshen and soak the codfish in cold water, changing the water two or three times, or, better, keeping it for some time in a vase under running cold water. Then cut it into pieces as large as the palm of the hand and dip them in flour until they are well covered. Then put a kettle or a saucepan on the fire with plenty of oil and two or three cloves of garlic, whole but a little crushed. When the garlic begins to brown put in the codfish and brown it on both sides, stirring it often, so that it doesn't burn. Salt is not necessary, or at least only a little after tasting, but a little pepper will not be amiss. Finally pour over some tomato sauce (No. 12) or tomato paste diluted in water, let it boil a little more and serve.

123

II

The following is another way to prepare the codfish, slightly different from the preceding. Cut the codfish as above, then put it as it is in saucepan with some olive oil. Spread over it a hash of garlic and parsley and season with a pinch of pepper, oil and little pieces of b.u.t.ter. Cook on a good fire and turn it with care, because, not being sprinkled with flour, it breaks easily. When it is cooked, squeeze a lemon over and serve.

124

FRIED CODFISH

(Baccala fritto)

Place the codfish on the fire--after was.h.i.+ng as explained in No. 107--in a kettle with cold water and as salt, and as soon as the water boils, remove the codfish.

After boiling cut it in little pieces and remove all the bones. Sprinkle some flour and dip in a frying paste composed of water, flour and a little oil. Fry in oil and serve hot.

125

CODFISH CROQUETTES

(Cotolette di baccala)

Boil as explained above and, if the quant.i.ty is one pound or a little more put together two anchovies and some parsley, chopping everything together very fine. Add some pepper, a tablespoonful of grated cheese, three or four tablespoonfuls of pap, composed of bread crumbs in large pieces, water and b.u.t.ter, and two eggs. Give the compound the form of several flat cutlets, dip them in beaten egg and in ground bread crumbs.

Fry in oil and serve with lemon, or tomato sauce.

126

FRIED DOG-FISH

(Palombo fritto)

Cut the dog-fish in slices, not very thick, and place it in a plate with beaten eggs somewhat salted. Leave for some hours until half an hour before frying, dip the slices in a mixture of bread crumbs, grated cheese, garlic and parsley chopped fine, salt and pepper. A clove of garlic is sufficient for one pound of fish. Fry in oil and serve with lemon.

127

STEWED DOG-FISH

(Palombo in umido)

Cut the dog-fish in rather big pieces and then make a hash of garlic, parsley and very little onion. Put this hash on the fire with oil and when it is sufficiently browned, put the pieces of dog-fish and season with salt and pepper. When the fish is cooked pour over some tomato sauce (No. 12), let this simmer for a while, then serve.

128

ROAST-BEEF

(Arrosto)

Although roast-beef is not an Italian dish, still it is prepared in a peculiar way by the Italians, and hence this recipe finds its place here.

To obtain a good roast-beef not less than two pounds ought to be cooked on a strong fire. It ought to be covered with good olive oil and finally with cup of soup stock which with the oil and the juice from the meat will form a rich gravy. Salt it only when it is half cooked and do it moderately, because the beef is already tasty by itself.

Put it on the fire half an hour before the soup is served and the meal begins. This will be sufficient if the piece is not very big. To ascertain the cooking p.r.i.c.k it in the bigger part with a thin larding-pin, but not often, in order not to allow too much juice to escape. The juice must neither be of the color of the blood nor too dark.

If baked it is to be seasoned with salt, oil and a piece of b.u.t.ter, surrounded by raw potatoes peeled. Pour in the kettle a cup of broth or of water. If you do not like cold roast beef, cut it into slices and warm with b.u.t.ter and brown stock or tomato sauce.

129

ROAST VEAL

(Arrosto di vitella)

Choose for that milk veal that is to be found all the year round, although it is always better during the spring or summer.

The piece or pieces of veal can be cooked in a saucepan, slightly larded with garlic and rosemary, with oil, b.u.t.ter and a hash of corned beef, salt, pepper and tomato sauce. In the gravy fresh peas can be cooked.

130

POT ROAST

(Arrosto morto)

This can be done with all kinds of meats, but the best is milk veal.

Take a good piece of the loins, roll it and tie with a string and put on the fire with good olive oil and b.u.t.ter, both in small quant.i.ty. Brown well from all sides, salt when half cooked and complete the cooking with a half cup of broth, seeing that little juice remains. If no broth is at hand, use tomato sauce, or tomato paste diluted with water. Some corned beef chopped fine can also be added.