Italian Pastes.— ^Italy is famous for its
various kinds of paste, the best being made
from the small Sicilian wheat, which is harder,
and contains more albumen than our northern
wheats. Macaroni, lasagni, vermicelli, are all
of the same paste, as are stars, rings, and other
shapes. The Genoese paste is made of the
finest and whitest flour, but every city has its
paste manufactory. The Neapolitan is of
slightly coarser flour, but when fresh is often
preferred by cooks, as it is more speedily
dressed. The price of macaroni is now much
less than formerly, the Neapolitan being only
sixpence per pound, and Genoese one shilling
per pound. There is a French paste manu-
factory at Grenoble, but the article it turns
out is of inferior quality. In Italy, pastes
of all kinds are dressed in fowl or veal stock
for the better tables, and in beef or other
bouiUon for the ordinary ones. Pannesan and
Gruyere cheese accompany the dish, but in
England, on account of the expense, home
products, such as C3ieshire and Derbyshire, may
be substituted. Genoa is famous for its ravioli
soup, one of the best macaroni soups sent to
table.
Italian Pie. — Cut thin slices of veal from
the fillet, and prepare a careful seasoning of
thyme, parsley, a couple of sage-leaves, pepper
(white and cayenne), and salt. Cover the
ITA
( 334 )
ITA
bottom of the pie-dish with the meat, strew the
seasoning over, and lay thin slices of ham,
previously dressed, upon the top. Distribute
forcemeat-balls throughout, and fill up the
dish with veal, ham, forcemeat-balls, and the
yolks of hard-boiled eggs. Pour in half a pint
of rich white stock before baking, and a large
cup of cream when the pie is ready for the table.
Cover the dish with a puff paste, put an orna-
ment in the centre, which can be removed to
put in the cream, and bake in a quick oven.
Two pounds of veal and five ounces of ham✪ Italian Pie will
make a good pie. Time, an hour and a half to
bake. The above quantities are sufficient for
five or six persons.
Italian Polenta. — This is an Italian and
American dish, made from Indian corn-flour in
America and Italy, but in England semolina is
used for the purijose. Four ounces of this seed
wiU thicken a quart of milk ; the semoHna is
stirred into it when the milk is on the point of
boiling, and simmered for about ten minutes
after. Throw the polenta into a dish to get
cold ; cut it into slices, powder it thickly with
grated Parmesan, moisten it with oil or clarified
butter✪ Italian Polenta, and bake. Serve quite hot, with more
cheese on a separate dish. Time, half an horn-
to bake. Probable cost, exclusive of cheese, 5d.
Italian Polpetti.— Grate two ounces of
Parmesan cheese, and mince finely half a pound
of any cooked moat without fat ; put these ingre-
dients, together with a slice of ham or tongue,
into a stewpan ; add a quarter of a pint of Italian
sauce and two small tea-spoonfuls of piquant
sauc✪ Italian Polpettie. Stir over the fire until well heated
throughout, then take out the polpetti on a
marble slab or large flat dish, spread the paste
(for such it will be) evenly to about a quarter
of an inch thick, and let it get cold, when it is
to be cut into small cakes with a tin cutter.
These are now to be fried, egged, and bread-
crumbed in boihng lard. Use up the fragments
of paste, press them together, and cut into cakes
as before. Time, ten minutes to fry.
Page 755 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Italian Pastes.— ^Italy is famous for its various kinds of paste, the best being made from the small Sicilian wheat, which is harder, and contains more albumen than our northern wheats. Macaroni, lasagni, vermicelli, are all of the same paste, as are stars, rings, and other shapes. The Genoese paste is made of the finest and whitest flour, but every city has its paste manufactory. The Neapolitan is of slightly coarser flour, but when fresh is often preferred by cooks, as it is more speedily dressed. The price of macaroni is now much less than formerly, the Neapolitan being only sixpence per pound, and Genoese one shilling per pound. There is a French paste manufactory at Grenoble, but the article it turns out is of inferior quality. In Italy, pastes of all kinds are dressed in fowl or veal stock for the better tables, and in beef or other bouillon for the ordinary ones. Pannesan and Gruyere cheese accompany the dish, but in England, on account of the expense, home products, such as C3ieshire and Derbyshire, may be substituted. Genoa is famous for its ravioli soup, one of the best macaroni soups sent to table.
Italian Pie. — Cut thin slices of veal from the fillet, and prepare a careful seasoning of thyme, parsley, a couple of sage-leaves, pepper (white and cayenne), and salt. Cover the
ITA
( 334 )
ITA
bottom of the pie-dish with the meat, strew the seasoning over, and lay thin slices of ham, previously dressed, upon the top. Distribute forcemeat-balls throughout, and fill up the dish with veal, ham, forcemeat-balls, and the yolks of hard-boiled eggs. Pour in half a pint of rich white stock before baking, and a large cup of cream when the pie is ready for the table. Cover the dish with a puff paste, put an ornament in the centre, which can be removed to put in the cream, and bake in a quick oven. Two pounds of veal and five ounces of ham will make a good pie. Time, an hour and a half to bake. The above quantities are sufficient for five or six persons.
Italian Polenta. — This is an Italian and American dish, made from Indian corn-flour in America and Italy, but in England semolina is used for the purpose. Four ounces of this seed wiU thicken a quart of milk ; the semolina is stirred into it when the milk is on the point of boiling, and simmered for about ten minutes after. Throw the polenta into a dish to get cold ; cut it into slices, powder it thickly with grated Parmesan, moisten it with oil or clarified butter, and bake. Serve quite hot, with more cheese on a separate dish. Time, half an hour to bake. Probable cost, exclusive of cheese, 5d.
Italian Polpetti.— Grate two ounces of Parmesan cheese, and mince finely half a pound of any cooked moat without fat ; put these ingredients, together with a slice of ham or tongue, into a stewpan ; add a quarter of a pint of Italian sauce and two small tea-spoonfuls of piquant sauce. Stir over the fire until well heated throughout, then take out the polpetti on a marble slab or large flat dish, spread the paste (for such it will be) evenly to about a quarter of an inch thick, and let it get cold, when it is to be cut into small cakes with a tin cutter. These are now to be fried, egged, and breadcrumbed in boihng lard. Use up the fragments of paste, press them together, and cut into cakes as before. Time, ten minutes to fry.
Records on this page
Italian PieItalian PolentaPolentaItalian Polpetti