The European cookbook for American homes (from Italy, Spain, Portugal and France)

Serve with tomato sauce and grated Parmesan cheese. MEAT FILLING i cup (cooked) chicken, turkey, 1 egg, beaten or veal % teaspoon lemon peel, grated 1 tablespoon grated Parmesan 1 tablespoon butter cheese l/2 teaspoon minced parsley Salt and pepper to taste Grind meat very fine. Thoroughly mix with other ingredients. If any of the filling is left after making the ravioli, add it to the tomato sauce. GREEN FILLING i cup cooked spinach, minced i egg, beaten Yi cup cottage cheese Salt i tablespoon grated Parmesan Pepper cheese i tablespoon sifted crumbs Drain and press spinach dry. Mix with other ingredients. Proceed as above. Serve with butter or with tomato sauce, and more grated Parmesan cheese. If the spinach is too moist, more bread crumbs will be necessary, but the addition will detract from the excellence of the dish. OTHER FILLINGS As is the case with other pastes, ravioli recipes vary all over Italy. The meat filling can be varied by using poached calf's brains, sweetbreads, or chicken livers without the Parmesan cheese. Or any tasty combination of meats, such as chicken and sweetbreads, veal and calf's brains, chicken and chicken livers, chicken and veal, etc., providing only that the meats are finely ground and thoroughly mixed together. No Italian specialty is more appreciated than ravioli, and none better displays the skill of the cook. For a ravioli party the ravioli and the sauce can be prepared well in advance. PANATA Y3 loaf stale bread, grated 4 eggs, beaten 2 ounces grated Parmesan cheese 2 cups hot meat broth 1 grating nutmeg Salt Mix crumbs, Parmesan cheese and nutmeg; stir in the eggs. Add broth a little at a time, stirring constantly. Salt to taste. Cook in double boiler until very thick and mixture separates from side of pan. Heap up in a hot dish and serve very hot. Green peas, or other green vegetables, are sometimes mixed with this panata. They should be cooked separately and added with the broth. This is a very ancient dish of Tuscany, where it is known as tridura. RISOTTO 1 cup rice Vi teaspoon saffron % cup butter 1 cup white wine, heated 1 onion, chopped 1 cup grated Parmesan cheese 1 quart meat broth, boiling 1 pound fresh mushrooms Salt and pepper 3 tablespoons olive oil Brown rice in butter; add onion and fry for a few minutes. Add 1 pint broth and boil rapidly, gently shaking the pan to prevent sticking as it evaporates; add remaining stock; season, and continue boiling, reducing heat as liquid is absorbed. Add saffron, mixed with a little water; add wine and cheese. Mix gently and set over steam until dry and fluffy. Have mushrooms washed, dried, quartered and sauteed in olive oil. Season. Serve in a ring with rice piled in center. Pass grated Parmesan cheese in a wooden bowl, with wooden spoon. RISOTTO MILANESE STYLE (Risotto alia Milanese) 1 cup rice Salt and pepper % onion, minced l/z teaspoon saffron *4 cup butter 2 tablespoons grated Parmesan Yz cup Marsala wine cheese Meat broth Wash rice through several waters, drain and dry in a towel. Slowly fry onion in l/2 the butter until golden; add rice and fry