Pasta and Rice
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…
Tomato Sauce
(Salsa di Pomidoro) Chop together, fine, one quarter of an onion, a clove of garlic, a piece of celery as long as your finger, a few bay…
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…
Anchovy Sauce
(Salsa d'Acciughe) This recipe does not call for the filets of anchovies prepared for hors d'œuvre, but the less expensive and larger whole…
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…
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)…
Macaroni with Anchovy Sauce
(Maccheroni con salsa d'acciughe) After the paste is drained thoroughly it is to be put into the hot dish in which it is to be served and…
Macaroni a La Corinna
(Maccheroni alla Corinna) Put on the fire a pot with two quarts of salted water to which add a small piece of butter. When it begins to…
Macaroni Napolitaine
(Maccheroni alla Napoletana) Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it is frying put one small onion through…
Macaroni Fried with Oil
(Maccheroni all'olio) After the macaroni have boiled drain them and put them in a saucepan in which some good olive oil has already boiled…
Risotto with Chicken Giblets
(Risotto alla Milanese II) The broth for this risotto may be made by cooking together the giblets, neck and tips of wings of a chicken…
Risotto with Lobster
(Risotto coi gamberi) For this risotto either lobster or crab meat can be used: the former is, however, considered more tasty. The lobster…
Rice with Saffron
(Riso alla Milanese con Zafferano) Wash and dry the rice and put it in boiling broth (beef or chicken broth). When the rice is half cooked…
Rice Cakes
(Frittelle di riso) Cook the rice in milk, adding a small quantity of butter, some salt, half a teaspoon of sugar and just a taste of lemon…
Fried Artichoke
(Carciofi fritti) Take two artichokes, cut out the hard part of the leaves and of the stalk, cut them in two. Then cut these halves into…
Steamed Artichokes
(Carciofi a vapore) Artichokes have been only recently imported to the United States, principally by Italian farmers, and they are just…