Leaves from Our Tuscan Kitchen (eBook)

Or How to Cook Vegetables

(Autor)

eBook Download: EPUB
2018
143 Seiten
Charles River Editors (Verlag)
978-1-5312-8966-9 (ISBN)

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Leaves from Our Tuscan Kitchen - Janet Ross
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Leaves from Our Tuscan Kitchen is a classic Tuscan cookbook written in the early 20th century.

Leaves from Our Tuscan Kitchen is a classic Tuscan cookbook written in the early 20th century.

RECIPES


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ARTICHOKES ‘ALLA BARIGOUL.’


CLEAN AND CUT STRAIGHT THE under leaves of three large French artichokes, boil them sufficiently to be able to take out the chokes, and put them in cold water for five minutes. Drain thoroughly, then fill the hole left by the choke with forcemeat made of half an ounce of minced salt pork, two shallots, six mushrooms minced, a teaspoonful of chopped parsley, a little pepper, and grated nutmeg, mixed well together. Tie up the artichokes with string, heat three tablespoonfuls of good olive oil in a pan, and brown them well on both sides. Then place your artichokes in a sauté-pan, and put a small slice of fresh pork, or a bit of good butter, on the top of each; add a tumbler of broth, bake for forty minutes in oven, then place on a hot dish, and serve, pouring the sauce in the pan over them.

ARTICHOKES ‘ALLA BARIGOUL’ (MAIGRE).


Parboil three fine French artichokes for three minutes, drain, pare the tips and the bottoms, and remove the chokes. Then place them in a sauce-pan with a tablespoonful of fresh butter, a carrot and an onion sliced up, and very little salt. Cook a shallot (minced up) with a tablespoonful of butter for three minutes (being careful not to let it brown), add ten minced mushrooms, a tablespoonful of chopped-up parsley, a teaspoonful of chopped-up chervil, and a little salt and pepper; cook for five minutes, stirring often. Stuff the artichokes with this, and put a whole mushroom on the top of each artichoke. Bake in a hot oven, adding a wine-glassful of white wine and a tumbler of vegetable soup; close the pan and cook for forty minutes. Add a quarter of a pint of sauce ‘Vellutata’ (see Sauces, p. 127) to the sauce of the artichokes, heat, but do not boil; strain, and serve in a sauce-boat separately.

ARTICHOKES ‘FARCITI.’


Boil and drain twelve young artichokes. Chop up four ounces of boiled ham and one pound of chicken-meat fine, add two tablespoonfuls of cream, one teaspoonful of chopped parsley, a little pepper and salt, and some grated nutmeg. Fill each artichoke with this compound, put into a well-buttered frying-pan, and bake for a quarter of an hour in a hot oven. Serve hot with ‘Alla Panna’ sauce (see Sauces, p. 125).

ARTICHOKES ‘AL FORNO.’


Boil eight or ten young artichokes, then dry them well. Put a small piece of onion on the top of each artichoke, wrap each in a slice of ham, and stand them upright in a sauce-pan. In another sauce-pan make your stuffings: four ounces of fine white lard cut up small, a quart of broth, six mushrooms and a little parsley chopped up fine. Boil, and when cooked pour this compound into each artichoke, put them into the oven (not too hot) for about three-quarters of an hour. Before serving be careful to remove any ham that has remained attached to the artichokes, and pour some sauce ‘Olandese’ (see Sauces, p. 124) over them.

ARTICHOKES ‘ALLA FRANCESE.’


Cut your artichokes into four or eight pieces according to their size, remove the stalks and the hard leaves, and boil. Then sprinkle them with lemon, and, to prevent them from turning brown, put them into hot water with a good deal of vinegar. Drain well before serving, and after putting them on a dish, pour a sauce made of pepper, salt, fine olive oil, and a little vinegar over them, and serve hot.

ARTICHOKES ‘FRITTI.’ NO. 1.


Wash your artichokes and cut them into slices. When drained put them into an earthen pot with some salt, pepper, fine olive oil, and a few drops of vinegar. Put two yolks of eggs, one whole egg, a little water, and some fine olive oil, into a frying-pan, and mix well together. Throw the slices of artichoke into the frying-pan, stirring them well. When they have taken a good colour remove them from the fire, strain them, put them on a napkin in a dish, garnish with fried parsley and serve very hot.

ARTICHOKES ‘FRITTI.’ NO. 2.


Cut eight or ten young artichokes into slices lengthways, take out the chokes and cut off the ends of the leaves, and throw them into vinegar and water; drain and dip them in the following batter:—two tablespoonfuls of flour, the yolk of one egg, one spoonful of good olive oil, and two tablespoonfuls of milk. Stir well; add one tablespoonful of brandy (or water), pepper and salt to taste, and let it stand for some hours. Before using whisk two whites of egg to a stiff froth and beat it in.

ARTICHOKES ‘ALLA GRATICOLA.’


Wash your artichokes well, remove the stalks, the hard leaves, and the points of the leaves; cut them in halves, and cook them on a gridiron. Then sprinkle them with salt, some fine olive oil, and a little pepper, and squeeze a few drops of lemon juice over them just before serving up hot.

ARTICHOKES ‘ALL’ ITALIANA.’


Clean the artichokes and remove the hard outside leaves. Boil them well and leave them to drain. Arrange them on a dish and pour a sauce ‘Tartara, No. 1’ (see Sauces, p. 126) over them. Serve up quickly.

ARTICHOKES ‘ALLA LIONESE.’


Remove the stalk and the hard leaves, cut your artichoke into pieces, then wash and drain them. Butter the bottom of a sauce-pan well, put in the pieces of artichoke, sprinkle them with salt and pepper, and cook them with a slow fire above and below until they take a golden colour. When quite cooked, arrange them on a dish, and pour some fried fresh butter over them, into which a pinch of sugar and three tablespoonfuls of sauce ‘Suprema’ (see Sauces, p. 125) has been put. Serve up very hot.

ARTICHOKES ‘ALLA MILANESE.’


Put your boiled artichokes into an earthenware pot after greasing it well with fresh butter, then place a bit of butter in the centre of each artichoke and sprinkle them with some finely grated Parmesan cheese of the best quality. Cover the pot and cook over a slow fire, taking care that the artichokes should not boil for too long. Just before serving up, pour some more melted butter over them.

ARTICHOKES ‘ALLA SPAGNUOLA.’


Remove the stalks and the hard leaves, and wash three (or more) artichokes well and cut them into pieces. Boil, then drain, put them into a sauce-pan with some pepper, five tablespoonfuls of sauce ‘Suprema’ (see Sauces, p. 125), five of Consommé, and then put them on the fire for half an hour. Boil again for half an hour with fire above and below, before serving them up hot.

ARTICHOKES ‘AL VAPORE.’


Remove the hard outside leaves of the artichokes, but leave a little of the stalk. Then place them upright in a small sauce-pan with a little water which must not quite cover the artichokes. Open out the artichokes and pour into the centre of each a sauce made of pepper, salt, and fine olive oil. Then cover the saucepan and be careful to boil the water well, so as to steam the artichokes thoroughly.

N.B.—Artichokes are eaten when barely half-grown in Italy.

ASPARAGUS ‘ALLA BORGHESE.’


Take a bundle of asparagus, scrape the white of each stalk lightly, and put them into cold water. Then tie them in bundles of twenty-five (or, if very large, of twelve or fifteen), keep the heads together, and cut the ends of one length. Cook them quickly for fifteen minutes in one gallon of boiling water in which two ounces of salt has been put. Dish them up on a piece of toast, serve very hot, with melted fresh butter, or sauce ‘Alla Panna,’ or ‘All’ Olandese’ (see Sauces, pp. 124, 125).

ASPARAGUS ‘ALLA CASALINGA.’


Take four pounds of asparagus and cook the green part in boiling salted water. Then drain, and put the asparagus into a baking-dish with four ounces of fresh butter, sprinkle with grated cheese, salt and pepper to taste, brown slightly, garnish with eggs fried in butter, and serve hot.

ASPARAGUS, COLD.


Cut the ends of your asparagus so as to have them of equal length, and boil in salted water. When cold lay them on a dish, and, just before serving, pour over them a sauce made of good olive oil, white wine vinegar, salt, and pepper. (If preferred, a white sauce can be used instead of oil and vinegar.)

ASPARAGUS ‘ALLA CREMA.’


Take the heads only of the asparagus (two or three pounds as required) and put them into boiling water with a little salt. Boil for about fifteen minutes, and prepare meanwhile some square pieces of roll or white bread, without the crust. Scoop out the centre of each piece and put in a bit of butter, then fry (or bake) until the bread turns a good yellow colour. After draining the heads of the asparagus place them in the holes in the bread, taking care to keep them hot. Then boil half a pint of milk, add four yolks of eggs, and stir till solid. Take it off the fire, add a little butter, a sprinkling of salt and pepper, pour over the asparagus and bread, and serve up hot.

ASPARAGUS ‘FRITTO.’


Cut the heads off a bunch of asparagus, boil them in slightly salted water for about fifteen minutes, and then strain. Put half a tumbler of cream, in which the yolk of an egg and two ounces of butter have been well beaten up, into a frying-pan, add a tablespoonful of sugar, salt and pepper to taste, and stir slowly over the fire for five or six minutes. Then fry your asparagus heads in it and serve very hot.

ASPARAGUS ‘AI GAMBERI.’


Cut the...

Erscheint lt. Verlag 22.3.2018
Sprache englisch
Themenwelt Sachbuch/Ratgeber Essen / Trinken Länderküchen
Schlagworte Italian • Pasta • sauces • Tuscany
ISBN-10 1-5312-8966-5 / 1531289665
ISBN-13 978-1-5312-8966-9 / 9781531289669
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