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ground and place in the oven, not too hot. At the time of serving add some white sauce or =balsamella= (No
54). Stuffed onions are served as vegetables, or side-dish with roast-beef or boiled-beef.
The Italian Cook Book, by Maria Gentile 49
160
STEWED ONIONS
(Cipolle in stufato)
Keep in cold water, for half an hour, two pounds of middle-sized onions. Afterward skin and place in a
saucepan in which pour as much broth as is necessary to cover them. Let them cook on a low fire for an hour,
if they are scallions, or young onions. If they are not, two hours are not enough, sometimes.
When cooked and soft, drain and place in a large deep dish. Brown a piece of butter with a tablespoonful of
flour, a cup of broth, salt and pepper. Mix everything and when it begins to boil pour the sauce on the onions,
which must be served hot.
161
VEAL LIVER
(Fegato di vitella alla veneziana)
Brown a large onion cut in thin slices in oil and place in the saucepan the liver cut in thin slices. Brown
everything on a strong fire. When the liver takes a reddish color it is ready. If it is overdone, it becomes too
hard. Salt just before removing from the saucepan.
162
FRIED LIVER
(Fegato al tegame)
Clean and trim the liver, then cut in slices half an inch thick. Dip in flour and place, without delay in a
saucepan in which a small onion has been browned in butter. Salt just before serving.
163
POLENTA WITH SAUSAGES
(Polenta colle salsicce)
The polenta is a very popular dish in Northern Italy and can be prepared in various ways. Always, however, it
is better to serve with the addition of sausages, or with birds or tomato paste.
The =polenta= is practically cornmeal and it is made with the so-called =farina gialla= or yellow flour.
The ingredients for a good polenta are one pound of corn meal, preferably granulous, one quart and a half of
water, salted in proportion, one piece of butter, one cup and a half of milk.
Pour the meal little by little into boiling water, continually stirring with a wooden spoon. When the meal is
half cooked, put the butter and pour the milk little by little. While the =polenta= boils, place on the fire in a
little saucepan a tablespoonful of olive oil or a small piece of butter. When the oil is hot or the butter is
melted, put some sausages repeatedly pricked with a fork.
The Italian Cook Book, by Maria Gentile 50
When the sausages are cooked, pour the polenta hot in a dish and place the sausages and the gravy in a cavity
practised in the middle. Serve hot.
In cooking the sausages two or three bay-leaves may be added and removed before serving.
164
SAUSAGES WITH ONIONS
(Salsicce alla cipollata)
The =salsicce alla cipollata= are prepared with fresh and lean pork meat and bacon in equal quantity, chopped
fine and seasoned with salt, pepper and spices. Add a proportional quantity of onions chopped very fine, not
too much, however. Fill with the hash the prepared entrails, tie every two inches to divide the sausages.
CELERY
(Sedano)
Beside being used as a condiment with a great quantity of dishes, the celery may be prepared in various
different ways to form appetizing vegetable dishes. We give here a certain number of those that appear most
commonly on Italian tables:
165
CELERY WITH BUTTER
(Sedano al burro)
Two heads of celery for each person.
Clean and trim, removing the sprigs that are too hard, and the leaves, that are to be cut where they begin to be
green. Finally trim the stem. Then wash repeatedly in running water, drain and put to boil in salted boiling
water. Remove when cooked and drain again.
About three quarters of an hour before serving, melt a piece of butter in a saucepan and brown the celery,
turning them often for about ten minutes. After that pour over hot stock (soup stock or chicken broth) cover
the saucepan and parboil. A few moments before serving season with brown stock, if you have any at hand,
otherwise with salt and pepper only.
166
CELERY AU JUS
(Sedano al sugo)
Select nine or ten heads, neither too hard nor too soft, and cut them about four inches from the root. Remove
the green and hard branches and trim the root, cutting the latter to a point. Scald the celery, after washing well,
in salted boiling water. Ten minutes will be sufficient. Dip in cold water, open well the leaves and wash again
carefully. Drain and make bunches of two or three heads each that you will put in a saucepan with a pint of
broth or water and half a cup of good fat, onion and carrot chopped, salt and pepper. Cover and let it simmer
for about two hour. Then remove the celery, drain and serve.
The Italian Cook Book, by Maria Gentile 51
167
SAUCE FOR CELERY AU JUS
(Salsa per sedani al sugo)
The celery, prepared as above, are seasoned with the following sauce: Make a =roux= melting a piece of
butter and browning an equal weight of flour; stir for about three minutes on the fire, after which thin the roux
with a little brown stock or with bouillon cubes diluted in water. Continue stirring and reduce the sauce. Then
rub through a sieve, pour over the celery and serve very hot.
168
FRIED CELERY
(Sedani fritti)
This is a convenient way to prepare left-over celery that is still too good to be thrown away.
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