The Italian Cook Book
The Art of Eating Well
by Maria Gentile
New digital edition of:
The Italian Cook Book - The Art of Eating Well
by Maria Gentile
© 1919 by Italian Book Co.
Copyright © 2015 - Edizioni Savine
All Rights Reserved
Strada provinciale 1 del Tronto
64010 – Ancarano (TE) – Italy
email: [email protected]
web: www.edizionisavine.com
ISBN 978-88-96365-64-9
CONTENTS
Title
colophon
PREFACE
1 - BROTH OR SOUP STOCK
(Brodo)
2 - SOUP OF "CAPPELLETTI"
3 - BREAD SOUP
(Panata)
4 - GNOCCHI
5 - VEGETABLE SOUP
(Zuppa Santé)
6 - QUEEN'S SOUP
(Zuppa Regina)
7 - BEAN SOUP
(Zuppa di fagiuoli)
8 - LENTIL SOUP
(Zuppa di lenticchie)
9 - VEGETABLE CHOWDER
(Minestrone alla Milanese)
10 - RAVIOLI
11 - PAVESE SOUP
(Zuppa alla Pavese)
PASTE
SPAGHETTI, MACARONI ETC.
(Pasta Asciutta)
12 - TOMATO SAUCE
(Salsa di Pomidoro)
13 - BROWN STOCK
(Sugo di Carne)
14 - ANCHOVY SAUCE
(Salsa d'Acciughe)
15 - SPAGHETTI OR MACARONI WITH BUTTER AND CHEESE
(Pasta al burro e formaggio)
16 - MACARONI WITH SAUCE
(Maccheroni al sugo)
17 - MACARONI WITH ANCHOVY SAUCE
(Maccheroni con salsa d'acciughe)
18 - MACARONI A LA CORINNA
(Maccheroni alla Corinna)
19 - MACARONI "AU GRATIN"
(Maccheroni al gratin)
20 - MACARONI NAPOLITAINE
(Maccheroni alla Napoletana)
21 - MACARONI FRIED WITH OIL
(Maccheroni all'olio)
22 - RISOTTO MILANAISE
(Risotto alla Milanese)
23 - RISOTTO WITH CHICKEN GIBLETS
(Risotto alla Milanese II)
24 - (Risotto con piselli)
25 - RISOTTO WITH LOBSTER
(Risotto coi gamberi)
26 - RICE WITH SAFFRON
(Riso alla Milanese con Zafferano)
27 - RICE CAKES
(Frittelle di riso)
28 - FRIED ARTICHOKE
(Carciofi fritti)
29 - STEAMED ARTICHOKES
(Carciofi a vapore)
30 - STEWED ARTICHOKES
(Carciofi in stufato)
31 - ARTICHOKES WITH BUTTER
(Carciofi al burro)
32 - FRIED SQUASH
(Zucchine fritte)
33 - LAMB OMELET
(Agnello in frittata)
34 - FRIED CHICKEN
(Pollo fritto)
35 - CHICKEN ALLA CACCIATORA
(Pollo alla cacciatora)
36 - CORN MEAL WITH SAUSAGES
(Polenta con salsicce)
37 - POLENTA PIE
(Polenta Pasticciata)
38 - STUFFED ROLLS
(Pagnottelle ripiene)
39 - STEWED VEAL
(Stracotto di vitella)
40 - CHICKEN BONED AND STUFFED
(Pollo dissossato ripieno)
41 - CHICKEN WITH TOMATOES
(Pollo alla contadina)
42 - CHICKEN WITH SHERRY
(Pollo al marsala)
43 - CHICKEN WITH SAUSAGES
(Pollo colle salsicce)
44 - CHICKEN WITH EGG SAUCE
(Pollo in salsa d'uova)
45 - CHICKEN BREASTS SAUTÉS
(Petti di pollo alla sauté)
46 - WILD DUCK
(Anitra selvatica)
47 - STEWED SQUABS
(Piccioni in umido)
48 - RAGOUT OF SQUABS
(Manicaretto di piccione)
49 - SQUAB TIMBALE
(Timballo di piccioni)
50 - SALMI OF GAME
(Uccelli in salmi)
51 - STEWED HARE
(Stufato di lepre)
52 - STEWED RABBIT
(Coniglio in umido)
53 - GREEN SAUCE
(Salsa verde)
54 - WHITE SAUCE
(Salsa bianca)
55 - YELLOW SAUCE
(Salsa gialla)
56 - SAUCE FOR BROILED FISH
(Salsa per pesce in gratella)
57 - CAPER SAUCE
(Salsa con capperi)
58 - GENOVESE SAUCE
(Salsa genovese)
59 - BALSAMELLA SAUCE
(Salsa balsamella)
60 - CURLED OMELET
(Frittata in riccioli)
61 - VEAL KIDNEY OMELET
(Frittata di rognone di vitella)
62 - PUFF PASTE
(Pasta sfoglia)
63 - PASTE FOR FRYING
(Pastella per fritto)
64 - CHICKEN STUFFING
(Ripieno di pollo)
65 - MEAT STUFFING FOR VOL-AU-VENT
(Ripieno di carne per pasticcini di pasta sfoglia)
66 - PORK LIVER FRIED
(Fegato di maiale fritto)
67 - FRIED CROQUETTES, BOLOGNA STYLE
(Fritto composto alla Bolognese)
68 - ROMAN FRY
(Fritto alla Romana)
I.
69 - ROMAN FRY
II.
70 - RICE PANCAKE
(Frittelle di riso)
71 - KIDNEY SAUTÉ
(Rognoni saltati)
72 - LEG OF MUTTON IN CASSEROLE
(Cosciotto di castrato in cazzaruola)
73 - STEWED CUTLETS
(Scaloppine alla Livornese)
74 - CUTLETS OF CHOPPED MEAT
(Scaloppine di carne battuta)
75 - VEAL CUTLETS STEWED
(Scaloppine alla Genovese)
76 - STUFFED CUTLET
(Braciuoline ripiene)
77 - MEAT OMELETTE
(Polpettone)
78 - LAMB WITH PEAS
(Agnello ai piselli)
79 - SHOULDER OF LAMB
(Spalla d'agnello)
80 - BREAST OF VEAL STEWED
(Stufatino di petto di vitella)
81 - VEAL WITH GRAVY
(Vitella in guazzetto)
82 - TRIPE WITH GRAVY
83 - VEAL LIVER IN GRAVY
(Fegato di vitella al sugo)
84 - MUTTON CUTLETS AND FILET OF VEAL
(Braciuole di castrato e filetto di vitella)
85 - TENDERLOIN WITH MARSALA
(Filetto al marsala)
86 - MEAT GENOVESE
(Carne alla Genovese)
87 - RICE PUDDING WITH GIBLETS
(Sfornato di riso con rigoglie)
88 - PUDDING GENOESE
(Budino alla genovese)
89 - LIVER LOAF
(Pane di fegato)
90 - VEAL WITH TUNNY
(Vitello tonnato)
91 - STUFFED ITALIAN SQUASH
(Zucchini ripieni)
92 - STRING BEANS AND SQUASHES SAUTÉ
(Fagiolini e zucchini sauté)
93 - STRING BEANS WITH EGG SAUCE
(Fagiuolini in salsa d'uovo)
94 - STRING BEANS IN MOLD
(Sformato di fagiolini)
95 - CAULIFLOWER IN MOLD
(Sformato di cavolfiore)
96 - ARTICHOKES IN MOLD
(Sformato di carciofi)
97 - FRIED MUSHROOMS
(Funghi fritti)
98 - STEWED MUSHROOMS
(Funghi in umido)
99 - DRIED MUSHROOMS
(Funghi secchi)
100 - FRIED EGG-PLANTS
(Melanzane fritte)
101 - STEWED EGG-PLANTS
(Melanzane in umido)
102 - EGG-PLANTS IN THE OVEN
(Melanzane al forno)
103 - DRESSING OF CELERY
(Sedano per contorno)
104 - ARTICHOKES WITH SAUCE
(Carciofi in salsa)
105 - STUFFED ARTICHOKES
(Carciofi ripieni)
106 - ARTICHOKES STUFFED WITH MEAT
(Carciofi ripieni di carne)
107 - PEAS WITH ONION SAUCE
(Piselli alla francese)
II
108 - PEAS WITH HAM
(Piselli col prosciutto)
109 - PEAS WITH CORNED BEEF
(Piselli con la carne secca)
110 - STUFFED TOMATOES
(Pomodori ripieni)
111 - CAULIFLOWER WITH BALSAMELLA
(Cavolfiore colla balsamella)
112 - STUFFED CABBAGE
(Cavolo ripieno)
113 - SIDE-DISH OF SPINACH
(Spinaci per contorno)
114 - ASPARAGUS
(Sparagi)
115 - FISH WITH BREAD CRUMBS
(Pesce col pane grattato)
116 - STEWED FISH CUTLETS
(Pesce a taglio in umido)
117 - WHITING WITH ANCHOVY SAUCE
(Merluzzo alla Palermitana)
118 - STEWED EEL
(Anguille in umido)
119 - EELS WITH PEAS
(Anguille coi piselli)
120 - MUSSELS WITH EGG SAUCE
(Arselle in salsa d'uovo)
121 - MUSSELS WITH TOMATO SAUCE
(Arselle alla livornese)
122 - CODFISH
(Baccalá)
I
123
II
124 - FRIED CODFISH
(Baccalá fritto)
125 - CODFISH CROQUETTES
(Cotolette di baccalá)
126 - FRIED DOG-FISH
(Palombo fritto)
127 - STEWED DOG-FISH
(Palombo in umido)
128 - ROAST-BEEF
(Arrosto)
129 - ROAST VEAL
(Arrosto di vitella)
130 - POT ROAST
(Arrosto morto)
131 - POT ROAST WITH GARLIC AND ROSEMARY
(Arrosto morto coll'odore dell'aglio e del ramerino)
132 - BIRDS
(Arrosto di uccelli)
133 - ROAST OF LAMB
(Arrosto d'agnello)
134 - LEG OF MUTTON
(Cosciotto di castrato arrosto)
135 - ROAST OF HARE
(Arrosto di lepre)
136 - POT ROAST LARDED
(Arrosto morto lardellato)
137 - PIGEON SURPRISE
(Piccione a sorpresa)
138 - STUFFED BEEF CUTLET
(Braciuola di manzo ripiena)
139 - STUFFED CHICKEN
(Pollo ripieno)
140 - CHICKEN WITH SAUCE PIQUANTE
(Pollo al diavolo)
141 - CHICKEN WITH HAM
(Pollo in porchetta)
142 - CHICKEN SAUTÉ
(Pollo saltato)
143 - AFRICAN HEN
(Gallina di Faraone)
144 - TAME DUCK ROASTED
(Anatra domestica arrosto)
145 - TURKEY
(Tacchino)
146 - LOIN OF PORK ROASTED
(Lombo di maiale arrosto)
147 - LEG OF LAMB
(Agnello all'Orientale)
148 - BROILED PIGEON
(Piccione in gratella)
149 - STEAK IN THE SAUCEPAN
(Bistecca nel tegame)
150 - VEAL KIDNEY WITH ANCHOVY
(Rognone alle acciughe)
151 - VEAL KIDNEY SLICED
(Rognone di vitello affettato)
152 - BROILED MUTTON KIDNEY
(Rognone di montone alla graticola)
153 - MUTTON KIDNEY FRIED
(Granelli di montone fritti)
154 - BEEF TONGUE BOILED
(Lingua di bue lessa)
155 - BEEF TONGUE WITH OLIVES
(Lingua di bue alle olive)
156 - STEWED BEEF TONGUE
(Lingua di bue in stufato)
157 - VEAL SWEETBREADS
(Animelle di vitello)
158 - TENDERLOIN WITH SPICES
(Filetto alla piemontese)
159 - STUFFED ONIONS
(Cipolle ripiene)
160 - STEWED ONIONS
(Cipolle in stufato)
161 - VEAL LIVER
(Fegato di vitella alla veneziana)
162 - FRIED LIVER
(Fegato al tegame)
163 - POLENTA WITH SAUSAGES
(Polenta colle salsicce)
164 - SAUSAGES WITH ONIONS
(Salsicce alla cipollata)
165 - CELERY WITH BUTTER
(Sedano al burro)
166 - CELERY AU JUS
(Sedano al sugo)
167 - SAUCE FOR CELERY AU JUS
(Salsa per sedani al sugo)
168 - FRIED CELERY
(Sedani fritti)
169 - PUREE OF CELERY
(Macco di sedani)
170 - STEW
(Stufato)
171 - SOUTHERN STEW
(Stufato Meridionale)
172 - STEW MILANAISE
(Stufato alla milanese)
173 - FRENCH STEW
(Stufato alla francese)
174 - TROUT ALPINE
(Trota all'alpigiana)
175 - TROUT LOMBARD
(Trota fritta)
176 - FRIED TROUT
(Trota fritta)
177 - TROUT WITH ANCHOVIES
(Trota alle acciughe)
178 - EGGS WITH ONION SAUCE
(Uova trippate)
179 - EGGS WITH HAM
(Uova al prosciutto)
180 - EGGS WITH TOMATO SAUCE
(Uova al pomidoro)
181 - SCRAMBLED EGGS
(Uova strapazzate)
PART II - PASTRY, SWEETS, FROZEN DELICACIES, SYRUPS
182 - PUDDING OF HAZELNUTS
(Budino di nocciuole)
183 - CRISP BISCUITS
(Biscotti croccanti)
184 - SOFT BISCUITS
(Biscotti teneri)
185 - BISCUITS SULTAN
(Biscotto alla sultana)
186 - MARGHERITA CAKE
(Pasta Margherita)
187 - MANTUA TART
(Torta Mantovana)
188 - CURLY TART
(Torta ricciolina)
189 - ALMOND CAKE
(Bocca di dama)
190 - CORN MEAL CAKES
(Pasta di farina gialla)
191 - BISCUIT
(Biscotto)
192 - CAKE MADELEINE
(Pasta Maddalena)
193 - ALMOND CRISP-TART
(Croccante)
194 - WAFER BISCUITS
(Cialdoni)
195 - QUINCE CAKE
(Cotognata)
196 - PORTUGUESE CAKE
(Focaccia alla Portoghese)
197 - MACAROONS
(Amaretti)
I
II
198 - FARINA CAKES
(Pasticcini di semolino)
199 - RICE TART
(Torta di riso)
200 - FARINA TART
(Torta di semolino)
201 - PUDDING OF RICE MEAL
(Budino di farina di riso)
202 - BREAD PUDDING
(Budino di pane)
203 - POTATO PUDDING
(Budino di patate)
204 - LEMON PUDDING
(Budino di limone)
205 - PUDDING OF ROASTED ALMONDS
(Budino di mandorle tostate)
206 - CRISP CAKE IN DOUBLE BOILER
(Croccante a bagno maria)
206 - STUFFED PEACHES
(Pesche ripiene)
207 - MILK GNOCCHI
(Gnocchi di latte)
208 - SABAYON
(Zabaione)
SYRUPS
(Sciroppi)
209 - RED CURRANT OR GOOSEBERRY SYRUP
(Sciroppo di ribes)
210 - RASPBERRY SYRUP
(Sciroppo di lampone)
211 - LEMON SYRUP
(Sciroppo di limone)
212 - HARD BLACK-BERRY SYRUP
(Sciroppo di amarena)
213 - ORGEAT
(Orzata)
PRESERVES
214 - APRICOT MARMALADE
(Conserva di albicocche)
215 - PRESERVE OF QUINCE
(Conserva di cotogne soda)
216 - BISCUIT
(Pezzo in gelo)
217 - LEMON ICE
(Gelato di limone)
218 - STRAWBERRY ICE
(Gelato di fragola)
219 - ORANGE ICE
(Gelato di aranci)
220 - PISTACHE ICE CREAM
(Gelato di pistacchi)
221 - TUTTI FRUTTI
PREFACE
One of the beneficial 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 find 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 sufficient. 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 American 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 high degree.
1 - 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, first browned at the fire, 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 fire for six hours, then on a strong fire 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.
