The Italian Cook Book, by Mrs Maria Gentile - The Original Classic Edition

65 pages

English

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The Italian Cook Book, by Mrs Maria Gentile - The Original Classic Edition , livre ebook

Emereo Publishing - Maria Gentile

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65 pages

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This is a high quality book of the original classic edition. It was previously published by other bona fide publishers, and is now, finally, back in print.

This is a freshly published edition of this culturally important work, which is now, at last, again available to you.

Enjoy this classic work. These few paragraphs distill the contents and gives you a short overview and insight of this work and the author's style:

When taken from the water, remove the wrapping and brown it, first with butter, then in a sauce made in the following way: Break all the bones that have been extracted from the chicken, the head and neck included, and put them on the fire with dried meat cut in little pieces, butter, onion, celery and carrot, seasoned with salt and pepper.

...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.

...Make a hash with onion, parsley and celery, put it on the fire with a piece of butter 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.

...Before roasting keep it soaking for twelve or fourteen hours in a liquid prepared as follows: put on the fire in a kettle three tumblers of water with half a tumbler of vinegar or less in proportion with the piece to be cooked, three of four scallions chopped fine, one or two bay-leaves, a bunch of parsley, a little salt and a pinch of pepper; make it boil for five or six minutes, cool and pour when cold over the hare.

...The ingredients for this dish are a slice of beef half an inch thick, weighing about one pound, half a pound or less of lean milk veal, two small slices of ham and two or three of tongue, one scant tablespoonful of grated cheese, a piece of butter, two chicken livers, one egg, a crumb of bread as large as a closed fist.

Sujets

Cuisine

La cuisine et son histoire

General

Cooking

General officer

Informations

Publié par	Emereo Publishing
Date de parution	24 octobre 2012
Nombre de lectures	0
EAN13	9781743387283
Langue	English

Informations légales : prix de location à la page 0,0798€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

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The Italian Cook Book, by Maria Gentile

Title: The Italian Cook Book The Art of Eating Well

Author: Maria Gentile

Release Date: January 24, 2008 [EBook #24407]

Language: English

*** THE ITALIAN COOK BOOK ***

Produced by Adrian Mastronardi, Annie McGuire and the Online Distributed Proofreading Team at (This île was produced from images generously made available by The Internet Archive/American Libraries.)

THE ITALIAN COOK BOOK

The Art of Eating Well

PRACTICAL RECIPES

OF THE

ITALIAN CUISINE

PASTRIES

SWEETS, FROZEN DELICACIES

AND SYRUPS

COMPILED BY

MRS. MARIA GENTILE

ITALIAN BOOK CO.

NEW YORK

[Pg 3]

PREFACE

One of the beneîcial 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 înd 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 sufîcient. 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 Ameri-can 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 [Pg 4] [Pg 5]high degree.

BROTH OR SOUP STOCK

(Brodo)

To obtain good broth the meat must be put in cold water, and then allowed to boil slowly. Add to the meat some pieces of bones and “soup greens” as, for instance, celery, carrots and parsley. To give a brown color to the broth, some sugar, îrst browned at the îre, then diluted in cold water, may be added.

While it is not considered that the broth has much nutritive power, it is excellent to promote the digestion. Nearly all the Italian soups are made on a basis of broth.

A good recipe for substantial broth to be used for invalids is the following: Cut some beef in thin slices and place them in a large saucepan; add some salt. Pour cold water upon them, so that they are entirely covered. Cover the saucepan so that it is hermetically closed and place on the cover a receptacle containing water, which must be constantly renewed. Keep on a low îre for six hours, then on a strong [Pg 6]îre for ten minutes. Strain the liquid in cheese cloth.

The soup stock, besides being used for soups, is a necessary ingredient in hundreds of Italian dishes.

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, our 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 our to an egg. Put the our 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 our 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 îlling that must be made beforehand, composed of cooked meat (chicken, pork or veal) ground very îne and seasoned with grated cheese, grated lemon peel,[Pg 7] nutmeg, allspice, salt. The ground meat is to be mixed with an equal amount of curds or cottage cheese. 2

When the îlling is placed in the circle of paste, fold the latter over and moisten the edge of the paste with the înger 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.

BREAD SOUP

(Panata)

This excellent and nutritious soup is a godsend for using the stale bread that must never again be thrown away. It is composed of bread crumbs and grated bread, eggs, grated cheese, nutmeg (in very small quantity) and salt, all mixed together and put in broth previously prepared, which must be warm at the moment of the immersion, but not at the boiling point. Then place it on a low îre and stir gently. Any vegetable left over may be added.

This is an excellent soup, but as it requires boiled or roast breast of chicken or turkey it is[Pg 8] well to make it only when these ingredients are handy.

Prepare a certain quantity of boiled potatoes, the mealy kind being preferred. Mash the potatoes and mix them with chicken or tur-key breast well ground, grated cheese (Parmesan or Swiss), two or more yolks of eggs, salt and a small quantity of nutmeg. Pour the compound on the bread board with a quantity of our sufîcient to make a paste and roll it in little sticks as thick as the small înger. Cut the sticks in little pieces about half an inch long and put them in boiling water. Five or six minutes’ cooking will be sufîcient.

VEGETABLE SOUP

(Zuppa Santé)

Any kind of vegetables may be used for this soup: carrots, celery, cabbage, turnips, onions, potatoes, spinach, the outside leaves of lettuce or greens of any variety.

Select three or four kind of vegetables, shred or chop coarsely cabbage or greens, and slice or cut in cubes the root vegetables. Put them over the îre with a small quantity of cooking oil or butter substitute, and let them fry until they have absorbed the fat. Then add broth and cook until the vegetables are very tender. Fry croutons of stale bread in oil and serve them in the soup.[Pg 9]

QUEEN’S SOUP

(Zuppa Regina)

This is made with the white meat of chicken, which is to be ground in a meat grinder together with blanched almonds (5 or 6) for one quart of chicken stock. To the meat and almond add some bread crumbs, îrst soaked in milk or broth, in the proportion of about one îfth of the quantity of the meat. All these ingredients are to be rubbed to a very smooth paste and hot broth is to be added to them. If you wish the soup to be richer and have a more milky consistency, use the yolk of an egg, which should be beaten, and have a few tablespoonfuls of hot broth stirred into it before adding to the soup. Do not let the soup boil after the egg is added or it will curdle.

One slice of stale bread may be cut into cubes, fried in deep fat, and the croutons put in the soup. Send it to the table with a dish of grated cheese.

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.[Pg 10]

Chop îne 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 “Min-estra 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.

LENTIL SOUP

(Zuppa di lenticchie)

The lentil soup is prepared in the same way as the bean soup, only substituting lentils for beans. A good combination is that of lentils and rice. The nutritive qualities of the lentils are not sufîciently known in this country, but all books on dietetics speak very highly of them.[Pg 11]

VEGETABLE CHOWDER

(Minestrone alla Milanese)

Cut off the rind of ½ lb. salt pork and put it into two quarts of water to boil. Cut off a small slice of the pork and beat it to a paste with two or three sprigs of parsley, a little celery and one kernel of garlic. Add this paste to the pork and water. Slice two carrots, cut the rib out of the leaves of ¼ medium sized cabbage. Add the carrots, cabbage leaves, other vegetables, seasoning and butter to the soup, and let it boil slowly for 2½ hours. The last ½ hour add one small handful of rice for each person.

When the pork is very soft, remove and slice in little ribbons and put it back.

The minestrone is equally good eaten cold.

RAVIOLI

Put on the bread board about two pounds of our 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.[Pg 12]

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 4

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 înger dipped in cold water, to make them stick together, and press them down with the îngers 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.

PAVESE SOUP

(Zuppa alla Pavese)

Cut as many thin slices of bread as are needed in order that each person may have at least two of them. These slices are then to be toasted and browned with butter. Poach two eggs for each[Pg 13] person, one on each slice of bread and place the slices on a large and deep dish (not in a soup tureen). Pour hot broth in the plate, taking care not to break the eggs, season with Parmesan or Swiss cheese, and serve.

PASTE

SPAGHETTI, MACARONI ETC.

(Pasta Asciutta)

The Italians serve the spaghetti or macaroni at the beginning of the meal, in place of soup, and they give it the name of Minestra As-ciutta or “dry” soup. Besides the familiar spaghetti, the paste is served in many other forms and with different seasoning. This is by far the most popular Italian dish, and it seems to have pleased the taste of all the peoples of the earth. The highly nutritive qualities of spaghetti and of cheese, their indispensable condiment, have been recognized by all diet authorities and, as for its palatableness, the lovers of spaghetti are just as enthusiastic and numerous outside of Italy as within the boundaries of that blessed country. The most popular seasoning for spaghetti, are tomato sauce, brown stock and anchovy sauce. The description of these three condiments follows:[Pg 14]

TOMATO SAUCE

(Salsa di Pomidoro)

Chop together, îne, one quarter of an onion, a clove of garlic, a piece of celery as long as your înger, a few bay leaves and just enough parsley. Season with a little oil, salt and pepper, cut up seven or eight tomatoes and put everything over the îre together. Stir it from time to time and when you see the juice condensing into a thin custard strain through a sieve, and it is ready for use.

When fresh tomatoes are not available the tomato paste may be used. This is a concentrated paste made from tomatoes and spices which is to be had, at all Italian grocers’, now so numerous in all American cities. Thinned with water, it is a much used ingredient in Italian recipes. Catsup and concentrated tomato soup do not make satisfactory substitutes as they are too sweet in avor. Of course canned tomatoes seasoned with salt and a bit of bay leaf, can always be used instead of fresh tomatoes.

This sauce serves many purposes. It is good on boiled meat; excellent to dress macaroni, spaghetti or other pastes which have been seasoned with butter and cheese, or on boiled rice seasoned in the same way (see Risotto). Mushrooms are a îne addition to it.[Pg 15]

When using concentrated paste the following recipes will be found to give good results:

Chop one onion, one carrot and a celery stalk: form a little bunch of parsley and other aromatic greens and put everything to brown in a saucepan together with a piece of butter. Add a reasonable portion of tomato paste while cooking, stir and keep on a low îre until the sauce assumes the necessary consistency.

BROWN STOCK

(Sugo di Carne)

Cover the bottom of a saucepan with thin slices of beef taken from a juicy cut and small pieces of salt pork. Place over a large onion, one carrot, and a stalk of celery, all chopped in small pieces. Add some butter and cover the whole with any trimmings from steaks or roasts and any bit of left over cooked meat. Season with salt and cloves. Put over the îre without stirring. When you smell the onions getting very brown, turn the meat and when everything is quite brown add a cup of water, renewing the latter three times. Finally add a certain quantity of boiling water or, better still, of broth, and let it boil gently îve or six hours. Strain, cool and skim off the fat which will form a cake on top of the liquid.[Pg 16]

The meat can be used afterward for meat balls or Croquettes. The stock may be kept for some days and forms the basis for many dishes.

ANCHOVY SAUCE

(Salsa d’Acciughe)

This recipe does not call for the îlets of anchovies prepared for hors d’œuvre, but the less expensive and larger whole anchovies in salt to be had in bulk or cans at large dealers. Wash them thoroughly in plenty of water. Remove head, tail, backbone and skin and they are ready for use.

Put îve or six anchovies into a colander and dip quickly into boiling water to loosen the skins, remove the salt, skin and bone them. Chop them and put over the îre in a saucepan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve. When this sauce is used to season spaghetti, these must be boiled in water that is only slightly salted and care must be taken not to let them become too soft. The quantities above mentioned ought to be sufîcient for about one pound of spaghetti.[Pg 17]

SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE

(Pasta al burro e formaggio)

This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point.

Take as much macaroni as will half îll the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them is not the privilege of everybody. Put the macaroni into salted boiling water, and boil twelve to îfteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with a generous quantity of butter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.

The macaroni called “Mezzani” which is a name designating size, not quality, is the preferable kind for macaroni dishes made with butter and cheese.[Pg 18]

MACARONI WITH SAUCE

(Maccheroni al sugo)

The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock (see nos. 12 and 13). The maca-roni are boiled as above, then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those 6