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Costolette di Montone alla Nizzarda - Mutton Cutlet

Ingredients * Mutton cutlets * butter * olives * mushrooms * cucumbers Preparation Trim as many cutlets as you require, and marinate them in vinegar, herbs, and spice for two hours Before cooking wipe them well and then saute them in clarified butter, and when they are well coloured on both sides and resist the pressure of the finger, drain off the butter and pour four tablespoonsful of Esp.....More on Risotto Alla Genovese

Macaroni al Sughill

Ingredients * 4 oz Macaroni * stock * tomatoes * sausage * cheese Preparation Half cook four ounces of macaroni, drain it and put it in layers in a fireproof dish, and gradually add good beef gravy, four tablespoonsful of tomato puree, and thin slices of sausage Sprinkle with grated Parmesan and Cheddar, and cook for about twenty minutes Before serving pass the salamander over the top to .....More on Risotto Alla Genovese

Polent

Polenta is made of ground Indian-corn, and may be used either as a separate dish or as a garnish for roast meat, pigeons, fowl, etc Itand#39;s made like porridge; gradually drop the meal with one hand into boiling stock or water, and stir continually with a wooden spoon with the other hand In about a quarter of an hour it will be quite thick and smooth, then add a little butter and grated Parmesan.....More on Risotto Alla Genovese

Coniglio arrostito alla Corradino - Roast Rabbi

Ingredients * Rabbit * pigs fry * butter * salt * pepper * fennel * bay leaf * onions Preparation Make a stuffing of pigand#39;s fry (previously cooked in butter), salt, pepper, fennel, an onion, all chopped up, and a bay leaf With this stuff a rabbit well and braize it for half an hour, then roast it before a brisk fire and baste it well with good gravy If you like, put in a clove of garlic.....More on Risotto Alla Genovese

Baccala in Istufato (Haddock

Ingredients * Haddock or lemon sole * carrots * anchovies * lemon * pepper * butter * onions * flour * white wine * stock Preparation Stuff a haddock (or filleted lemon sole) with some slices of carrot which have been masked with a paste made of pounded anchovies, very little chopped lemon peel, salt and pepper Then fry an onion with two cuts across it in butter Take out the onion as soon.....More on Risotto Alla Genovese

Minestrone alla Milanes

Minestra is a thick broth, very much like hotch-potch, only thicker In Italy it is often served at the beginning of dinner instead of soup; it also makes an excellent lunch dish Two or three tablespoonsful of No 35 will be found a great improvement to any of these minestre Ingredients * Rice or macaroni * ham * bacon * stock * all sorts of vegetables Preparation Minestrone is a favourit.....More on Risotto Alla Genovese

Spaghetti with Meat Sauce/Spaghetti al Sug

Ingredients * 1 15-oz can tomato sauce * 1 12-oz can tomato paste * 2/3 cup water * 1 small onion, finely chopped * 1 clove garlic, minced * 1 3-oz can mushroom pieces and liquid * 1/2 ts nutmeg * 1/4 cup sugar * 1 lb lean ground beef** * 1/2 cup tomato juice or water * 1/2 cup grated Parmesan cheese * 8 oz spaghetti noodles, uncooked **Ground beef can easily be omitted from spaghetti al sug.....More on Risotto Alla Genovese

Merluzzo in Salamoia - Co

Ingredients * Cod * hake * whiting or red mullet * onions * parsley * mint * marjoram * turnips * mushrooms * chervil * cloves * salt * milk * cream eggs Preparation Put a salt-spoonful of salt, two onions, a little parsley, marjoram, mint, chervil, a turnip, a mushroom, and the heads of two cloves into a stewpan and simmer in a cupful of milk for half an hour, then let all the ingredients s.....More on Risotto Alla Genovese

Risotto alla Genoves

Ingredients * Rice * beef or veal * onions * parsley * butter * stock * Parmesan * sweetbread or sheepand#39;s brains Preparation Cut up a small onion and fry it slightly in butter with some chopped parsley, add to this a little veal, also chopped up, and a little suet Cook for ten minutes and then add two ounces of rice to it Mix all with a wooden spoon, and after a few minutes begin to add bo.....More on Risotto Alla Genovese

Venetian Sou

Ingredients * Clear soup * butter * flour * Parmesan * eggs Preparation Make a roux by frying two ounces of butter and two ounces of flour, add an ounce of grated cheese and half a cup of good stock Mix up well so as to form a paste, and then take it off the fire and add the yolks of four eggs, mix again and form the again and form the paste into little quenelles Boil these in a little s.....More on Risotto Alla Genovese

Italian-Style Cauliflower - Cavolfiore Italian

Ingredients * 1 head fresh cauliflower** * 4 tbs butter or margarine * 1 small green pepper, cleaned out and sliced * 1/4 lb fresh mushrooms, sliced * 2 tbs all-purpose flour * 1 cup milk * 1 lb mild pimento cheese, sliced ** When choosing fresh cauliflower, look for heads that are firm and very white, with crisp, green leaves Avoid heads with brown spots or yellowish, wilted leaves To store.....More on Risotto Alla Genovese

Italian Tofu Frittat

Ingredients * 1 cup onion, chopped fine * 4 cloves garlic, minced * 1 cup zucchini, diced * 1 cup red bell pepper, diced * 2 cups finely chopped kale, (remove stems) * 1 cup chopped fresh tomato * 1/4 cup chicken or vegetable broth * 2 tbs red wine vinegar * 5 oz firm light tofu, drained * 4 egg whites * 1 tbs dried Italian seasoning * 1/4 tsp turmeric * salt and white pepper to taste * 2 tbs c.....More on Risotto Alla Genovese