Vegetables
Stuffed Italian Squash
(Zucchini ripieni) For a description of the Zucchini see No. 32. To make the stuffed zucchini first cut them lengthwise in two halves and…
String Beans and Squashes Saute'
(Fagiolini e zucchini sautè) Brown in butter some string beans, that have been previously half cooked in water and some raw squashes cut in…
String Beans with Egg Sauce
(Fagiuolini in salsa d'uovo) Take less than a pound of string beans, cutting off the two points and removing all the strings, and then cook…
String Beans in Mold
(Sformato di fagiolini) Take one pound of string beans, seeing that they are quite tender. Cut off the ends and remove the strings. Throw…
Cauliflower in Mold
(Sformato di cavolfiore) Take a good sized cauliflower, remove the stalk and outside leaves, half cook it in water and then cut it into…
Artichokes in Mold
(Sformato di carciofi) Remove the outside leaves of the artichokes, the harder part of all leaves, and clean the stalks without removing…
Fried Mushrooms
(Funghi fritti) Choose middle-sized mushrooms, which are also of the right ripeness: when they are too big they are too soft and if small…
Stewed Mushrooms
(Funghi in umido) For a stew the mushrooms ought to be below middle-size. Clean, wash and cut as for the preceding. Put a saucepan on the…
Dried Mushrooms
(Funghi secchi) Mushrooms are an excellent condiment of various dishes and for this reason it is well to have some always at hand. Since…
Fried Egg-Plants
(Melanzane fritte) Egg-plant or, as they are also called, mad-apples are an excellent vegetable which may be used as dressing or as a dish…
Stewed Egg-Plants
(Melanzane in umido) Remove the skin, cut them into cubes and place on the fire with a piece of butter. When this is all absorbed, complete…
Egg-Plants in the Oven
(Melanzane al forno) Skin five or six egg-plants, cut them in round slices and salt them so that they throw out the water that they…
Dressing of Celery
(Sedano per contorno) The following are three ways to prepare celery to be served as seasoning or seasoning for meat dishes. For the first…
Artichokes with Sauce
(Carciofi in salsa) Remove the hard leaves of the artichokes, cut the points and skin the stalk. Divide each artichoke into four parts or…
Stuffed Artichokes
(Carciofi ripieni) Cut the stalk at the base, remove the small outside leaves and wash the artichokes. Then cut the top and open the…
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.
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…
Peas with Ham
(Piselli col prosciutto) Cut in two one or two young onions, according to the quantity of the peas and put them on the fire with oil and…
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…
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…
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…
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…
Side-Dish of Spinach
(Spinaci per contorno) After cooking the spinach in boiling water and chopping them fine, the spinach can be cooked in different ways: 1…
Asparagus
(Sparagi) Asparagus can be prepared in many different ways, but the simplest and best is that of boiling them and serving them seasoned…
Fish with Bread Crumbs
(Pesce col pane grattato) This, which can also be served as a side-dish, is made especially when you have boiled fish of good quality left…
Stewed Fish Cutlets
(Pesce a taglio in umido) The fish that can be used for this dish are the tunny, the umber or grayling, the sword fish and any piece of…