THE ITALIAN COOK BOOK
The Art of Eating Well : Containing Over Two Hundred Recipes For Italian Dishes Original Recipes with linked TOC
Nonfiction, Food & Drink, International, European, Mediterranean, Breakfast & Brunch, Italian
| Author: | Maria Gentile | ISBN: | 1230000037211 |
| Publisher: | Higs Publishing | Publication: | December 6, 2012 |
| Imprint: | Language: | English |
| Author: | Maria Gentile |
| ISBN: | 1230000037211 |
| Publisher: | Higs Publishing |
| Publication: | December 6, 2012 |
| Imprint: | |
| Language: | English |
PRACTICAL RECIPES OF THE ITALIAN CUISINE PASTRIES SWEETS, FROZEN DELICACIES AND SYRUPS
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.
Table of Contents
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)
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)
----etc----
PRACTICAL RECIPES OF THE ITALIAN CUISINE PASTRIES SWEETS, FROZEN DELICACIES AND SYRUPS
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.
Table of Contents
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)
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)
----etc----
