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Italian Vegetarian Dishes


Italian Vegetarian Dishes 




  MILANESE RICE 
Risotto alla Milanese I
  • 1 lb. rice
  • A medium sized onion
  • 4 tablespoons butter, or oil
  • Salt
  • Curry powder, ½ teaspoon
  • Grated cheese
Chop the onion very fine, or put it through a meat grinder. Put it to cook in the butter, until it is soft and yellow. Wash the rice and add it to the onion and butter, stirring constantly so that it will not stick. Salt it and add boiling water, a little at a time, until the rice is cooked tender, yet not too soft, with each grain distinct. Dissolve the curry powder in a tablespoon of cold water and add to the rice. Take from the fire and serve very hot after mixing into it a handful of grated cheese. The delicacy of this dish is lost if it is overcooked or allowed to cool.



  RICE AND PEAS 
Risotto coi Piselli
  • 1 cup rice
  • 1 tablespoon oil
  • 1 tablespoon butter
  • ½ onion
  • Grated cheese
  • A small can of peas
Clean the rice. Chop the onion fine and fry it a golden color in the oil. Put in the rice and stir it until it has absorbed all the oil. Salt and add boiling water. Boil until the rice is tender, taking care to keep plenty of water on it until the very end when it should cook almost dry. Drain the peas and add them toward the end of the cooking. Grated cheese is a good addition to this dish.




  STRING BEANS WITH EGG SAUCE 
Fagiuolini in Salsa d'Uovo
  • 1 lb. green or wax beans
  • Butter, salt and pepper
  • Yolk of 1 egg
  • 1 teaspoon cornstarch or flour
  • Juice of ¼ lemon
  • ¾ cup soup stock
String the beans and parboil them in salted, boiling water. Drain, cut up into inch pieces and season with butter, salt and pepper. Beat the egg yolk in a sauce pan. Beat in the flour and lemon juice, add the stock (cold water will do) and cook the mixture over a moderate fire until it thickens. Pour over the hot beans and let remain over the fire a moment so that they will absorb the flavor of the sauce but not long enough to curdle the egg.




  FRIED CELERY 
Sedano Fritto
Cut the outside stalks of celery into pieces 3 to 4 inches long, and strip off the coarsest fibres. Cook in water until soft and transparent. Drain in colander. When it is as dry as possible roll each piece separately in flour, and sauté separately, not in a mass, in butter, vegetable oil or drippings, with salt and pepper. Each piece must be turned to cook on both sides.
Swiss chard may be cooked in the same way.



  BOILED CELERY 
Sedano per Contorno
Cook the outside stalks of celery, cut into small pieces, in boiling salted water for 5 minutes. Drain and sauté in a very little butter. Add a few tablespoons of brown stock and simmer until tender. Sprinkle with grated cheese if desired, before serving.



  BOILED CAULIFLOWER 
Cavolfiore in Umido
  • A small strip of salt pork
  • ¼ onion
  • 1 tablespoon butter or oil
  • A large cauliflower
  • Tomato paste
  • Salt, pepper, allspice
  • A little sausage meat
  • Grated cheese
Chop fine the onion and salt pork, and brown together, adding the butter and spices. Add enough tomato paste and boiling water to moisten the mixture thoroughly, and let it boil a few minutes. Then add the finely chopped sausage and more water as necessary to keep it boiling.
Wash and quarter the cauliflower and cook it for ten minutes in boiling, slightly salted water. Drain it and add it to the sauce, and simmer slowly until tender. Be careful not to cook it so long that it gets mushy. Grated cheese may be sprinkled over it before serving.
Cabbage may be cooked in the same way.





  VEGETABLES ALLA NAPOLITANA 
Giambotto alla Napolitana
  • ¼ onion
  • An eggplant
  • A few tablespoons oil
  • Fresh or canned tomatoes
  • Two or three green peppers
  • One or two potatoes
  • Salt, pepper
  • Zucchini
Zucchini are a kind of small squash for sale in groceries and markets of the Italian neighborhoods of our large cities. Summer or winter squash, ripe cucumber or even pumpkin make good substitutes.
Chop the onion and fry in oil. The other vegetables should be in proportion to each other. For example, if there is a cupful of each of the other vegetables when they are cut up, use a cupful of tomatoes unless you wish the tomato flavor to be very pronounced. Peel and cube the potatoes, eggplant and squash. Remove the seeds and stems from the peppers and slice or shred them coarsely. Add the tomatoes to the onion and oil. After that has cooked a few minutes add the potatoes. When they are half done, put in the peppers, lastly the eggplant, squash, and salt and pepper. Continue cooking until the vegetables are tender but still whole and firm.




  EGGPLANT WITH TOMATO SAUCE 
Melanzana in Umido
Peel and cut up the eggplant. Salt it and let it stand for an hour or so to draw out the bitter juices. Drain and sauté in a little oil or drippings. Add tomato sauce and simmer a few moments until tender.
  



  BAKED EGGPLANT WITH CHEESE 
Tortino di Melanzana alla Parmigiana
The eggplant should be prepared as for ordinary frying, that is, it should be peeled, sliced and the slices sprinkled with salt and left under a weighted plate for some time to extract the bitter juices. Sauté the slices in oil or lard. Line a baking dish with them. Fill the center of the dish with hard boiled eggs and cheese cut into little pieces. Add to this filling enough grated cheese and tomato sauce to flavor it to taste. Cover the top with another layer of the fried eggplant and a little more tomato sauce. Bake in the oven for 10 minutes.





  POTATOES "STUFATO" 
Stufato di Patate
  • 2 lbs. potatoes
  • 1 tablespoon flour
  • 4 tablespoons butter
  • 1 pint milk
  • Grated cheese
  • Salt, pepper
Peel the potatoes and cut them into little pieces. Cook in boiling water for ten minutes. Take them out, drain thoroughly, and put in a saucepan, sprinkling them with flour, then adding the butter and milk. Cover the pan and let the potatoes cook slowly for a quarter of an hour or until thoroughly done. Season well with salt and pepper and a generous amount of grated cheese before serving.





  MOULD OF PEAS OR BEANS 
Sformato di Fagiuolini o Piselli
  • 1 lb. green or wax beans
  • ¼ onion
  • A sprig of parsley
  • A piece of celery
  • 2 tablespoons oil or butter substitute
  • 1 tablespoon flour
  • 1 cup milk
  • 3 eggs
  • Grated cheese
String the beans. Blanch them by throwing them into boiling water. As soon as the water has boiled again drain the beans and plunge them into cold water. Fry the finely chopped onion, parsley and celery in a tablespoon of oil. When the onion is a golden color add the beans and let them absorb the oil. Add just enough water to keep them from burning until the beans have simmered tender.
Make a white sauce of the milk, flour and one tablespoon of oil. Beat the eggs. Let the beans and sauce cool a little. Then add the eggs, beans and a few tablespoons of grated cheese to the white sauce. Pour into a buttered mould. Bake or steam as a custard until firm, and serve hot.
Peas are good cooked in the same way. Canned peas and beans may be used. This makes a very satisfactory luncheon dish.




  MOULD OF SPINACH 
Stampa di Spinaci
  • 1 cup milk
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 2 cups boiled spinach
  • 3 eggs
  • Brown stock
  • Salt, pepper

Make a smooth white sauce of the milk, butter and flour. Let it cook until it is thick and the flour is thoroughly cooked. Add to the sauce the spinach (drained, rinsed and chopped very fine) a few tablespoons of grated cheese, two eggs beaten, a few tablespoons of brown stock (or a bouillon cube dissolved in a little hot water) and salt. Mix thoroughly and pour into a buttered mould. Steam as a custard until it is firm. Brown stock or tomato sauce may be poured over this, but it is excellent served hot just as it is. 

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