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Simple Italian Cookery Antonia Isola

Simple Italian Cookery Antonia Isola

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Published by IreneRains

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Published by: IreneRains on Nov 15, 2012
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05/01/2015

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Put one pinch of salt and one tablespoon of sugar into a cup of milk, and put it on to boil. As soon as it
boils pour in, little by little, one-half scant cup of fine Indian meal, stirring constantly with a wooden
spoon. Allow it to boil gently for twenty minutes.

Take it off the stove, add one level tablespoon of butter and the yolk of one egg and a little grated lemon-
peel. Beat up well to mix the egg and butter. Then turn the mixture onto the breadboard, which has been
dampened; spread it out to the thickness of a finger. Allow it to cool, then cut into squares or diamonds or
little rounds, dip these into egg and then into the bread crumbs, and fry them in boiling lard, a few at a
time. Sprinkle with sugar, and serve hot.

POLENTA “ALLA TOSCANA”

2 cups of Indian meal 3 pints of cold water

Put the water on, and when it boils add salt. Then add the Indian meal, little by little, stirring all the time.
Allow it to boil over a moderate fire for one-half hour, stirring constantly. When the meal has become
quite stiff, take a wooden spoon and dip it into hot water, and with it detach the Indian meal from the side
of the saucepan, then hold the saucepan for a moment over the hottest part of the fire, until the Indian meal
has become detached from the bottom. Then turn it out onto the breadboard; it should come out whole in a
mold. Let it stand a few moments to cool. Then with a wire cut it into slices about the thickness of a
finger. Place these slices on a hot platter in a layer; pour over them a good meat gravy and grated cheese;
then put on another layer of the polenta, and add more gravy and cheese, and so on, until your polenta is
used up.

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