By HILARY JOHNSON
Do you love Italian food? Tired of the same old spaghetti & meat sauce? Then we have just what you need to turn your blah pasta dinners into a traditional Italian feast. Below is just a taste of what you can look forward to in our Italian Recipes eBook. Just scroll to the bottom of the page and click on the eBook. Simple!
Pollo alla Fiorentina (Chicken)
Ingredients: Chicken, butter, vegetables, rice or macaroni,
peppercorns, stock, ham, tomatoes, bay leaves, onions, cloves,Liebig.
Roll up a fowl in buttered paper and put it in the oven in a fireproof dish with all kinds of vegetables and a few peppercorns.
Leave it there for about two hours, then put the fowl and vegetables into two quarts of good stock and let it simmer for one hour; serve on well-boiled rice or macaroni and pour the following
sauce over it. Sauce: Two pounds tomatoes, one big cup of good
stock, a quarter pound of chopped ham, three bay leaves, one onion
stuck with cloves, one teaspoonful of Liebig. Simmer an hour and a half.
Pollo all’Oliva (Chicken)
Ingredients: Chicken, onions, celery, salt, parsley, carrots, butter,
stock, olives, tomatoes.
Cut up half an onion, a stick of celery, a sprig of parsley, a
carrot, and cook them all in a quarter pound of butter. Into this put a chicken cut up and let it act brown all over, turn when necessary and then baste it with boiling stock. Add four Spanish olives cut up and four others pounded in a mortar, eight whole olives and three tablespoonsful of tomato puree reduced, and when the fowl is well cooked pour the sauce over it.
Pollo alla Villereccia (Chicken)
Ingredients: Chicken, butter, flour, stock, bacon, ham, mushrooms,
onions, cloves, eggs, cream, lemons.
Cut up a chicken into quarters and put it into a saucepan with three
ounces of butter and a tablespoonful of flour Put it on the fire,
and when it is well browned add half a pint of stock, bits of bacon
and ham, butter, three mushrooms (previously boiled), an onion
stuck with three cloves. When this is cooked skim off the grease,
pass the sauce through a sieve, and add the yolks of two eggs mixed
with two tablespoonsful of cream. Lastly, add a squeeze of lemon
juice to the sauce and pour it over the chicken.
Amaretti leggieri (Almond Cakes)
Ingredients: Almonds (sweet and bitter), eggs, castor sugar.
Blanch equal quantities of sweet and bitter almonds, and dry them a little in the oven, then pound them in a mortar, and add nearly
double their quantity of castor sugar. Mix with the white of an
egg well beaten up into a snow, and shape into little balls about
the size of a pigeon’s egg. Put them on a piece of stout white
paper, and bake them in a very slow oven. They should be very
light and delicate in flavour.
Insalata di patate (Potato salad)
Ingredients: New potatoes, oil, white vinegar, onions, parsley,
tarragon, chervil, celery, cream, salt, pepper, tarragon vinegar,
watercress, cucumber, truffles.
Steam as many new potatoes as you require until they are well
cooked, let them get cold, cut them into slices and pour three
teaspoonsful of salad oil and one of white vinegar over them. Then
rub a salad bowl with onion, put in a layer of the potato slices,
and sprinkle with chopped parsley, tarragon, chervil, and celery,
then another layer of potatoes until you have used all the
potatoes; cover them with whipped cream seasoned with salt, pepper,
and a little tarragon vinegar, and garnish the top with watercress,
a few thin slices of truffle cooked in white wine, and some slices
of cooked cucumber.
Insalata alla Navarino (Salad)
Ingredients: Peas, bean onions, potatoes, tarragon, chives,
parsley, tomatoes, anchovies, oil, vinegar, ham.
Mix a tablespoonful of chopped parsley, a teaspoonful of chopped
onion, a teaspoonful of tarragon and chopped chives with half a
gill of oil and half a gill of vinegar. Put this into a salad bowl
with all sorts of cooked vegetables: peas, haricot beans, small
onions, and potatoes cut up, and mix them well but gently, so as
not to break the vegetables. Then add two or three anchovies in
oil, and on the top place three or four ripe tomatoes cut in
slices. A little cooked smoked ham cut in dice added to this
salad is a great improvement.
Battuffoli
Ingredients: Polenta, onion, butter, salt, stock, Parmesan.
Make a somewhat firm polenta with half a pound of ground
maize and a pint and a half of salted water, add a small onion cut
up and fried in butter, and stir the polenta until it is
sufficiently cooked. Then take it off the fire and arrange it by
spoonful in a large fireproof dish, and give each spoonful the
shape and size of an egg. Place them one against the other, and
when the first layer is done, pour over it some very good gravy or
stock, and plenty of grated Parmesan. Arrange it thus layer by
layer. Put it into the oven for twenty minutes, and serve very
hot.
Risotto all’Italiana
Ingredients: Rice, an onion, butter, stock, tomatoes, cheese.
Fry a small onion slightly in butter, then add half a pint of very
good stock. Boil four ounces of rice, but do not let it get pulpy,
add it to the above with three medium-sized tomatoes in a puree.
Mix it all up well, add more stock, and two tablespoonsful of
grated Parmesan and Cheddar mixed, and serve hot.
Monthly eBook Recipe Club
Join our monthly eBook recipe club! It's easy...fill out the form on the next page and each month a new eBook will be delivered straight to your email. We hope you enjoy the recipes and share them with family and friends.