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

The simplest method of cooking peppers, in the Italian fashion, is to quarter, seed, and season them. Lay them in a baking dish with plenty of olive oil, and bake until tender. They are good either hot or cold. The pepper-flavored oil left in the dish may be used for frying. PEPPERS BAKED PLAIN Drop peppers into boiling water for 5 minutes, then rub off skins. Cut in quarters; remove seeds and veins. Lay in baking ITALIAN 59 pan; season; sprinkle liberally with olive oil. Bake and drain. (Save superfluous oil for frying.) ASPARAGUS WITH PARMESAN i bunch fresh asparagus 4 tablespoons grated Parmesan Salt and pepper cheese 3 tablespoons butter, melted Choose young asparagus with green tips; cut off tough ends and cook in a small amount of salted water; drain well, lay in fireproof dish. Cover with butter, dust with pepper, sprinkle thickly with Parmesan cheese and brown lightly under slow grill. FLORENTINE SPINACH *4 cup butter 3 eggs lA cup flour Salt and pepper i1/? cups milk 3 cups cooked spinach Make a white sauce of the butter, flour and milk. Beat eggs lightly and add to white sauce with salt and pepper to taste. Add spinach, finely chopped. Pour into a buttered mold, cover and bake in a pan of hot water in a moderate oven (35o°F.). This should take about 1 hour. ARTICHOKE HEARTS, STUFFED Juice of 1 lemon Lettuce leaves l/2 cup Italian olive oil 1 tablespoon capers Salt and pepper 1 green pepper, chopped 1 can artichoke hearts 2 hard-boiled eggs, chopped 1 botde anchovies Beat lemon juice, olive oil and seasonings in a bowl; put in the artichoke hearts and marinate for 1 hour. Place each heart on a lettuce leaf, scatter capers, green pepper and chopped egg 60 THE EUROPEAN COOKBOOK over each, and lay a ringed anchovy on top. Serve with finger- size sandwiches, spread with softened sweet butter and then chilled. MUSACA 2 young egg plants l/2 cup meat gravy Salt and pepper \x/2 cups strained tomato 3 eggs Y2 teaspoon sugar i cup sifted bread crumbs l/2 teaspoon paprika i cup butter 2 large ears tender sweet corn 4 medium-sized onions, sliced (or canned corn) 3 cups cooked lamb or kid, 3 tablespoons cream minced Peel egg plants and cut in pieces the size of a thumb. Add 2 tablespoons salt to saucepan of boiling water, and parboil egg plant 10 minutes; drain and dry in a towel; season with pepper. Beat 1 egg slightly with 1 tablespoon water; dip egg plant in egg and then in crumbs, and fry light brown in butter. Fry onions golden in butter; season with salt and pepper. In a deep buttered baking dish arrange alternate layers of egg plant, onions, and the lamb mixed with gravy, finishing with layer of egg plant. Season tomato with salt, sugar, and paprika and pour over. Bake in moderate oven (3500 F.) 15 to 20 minutes. Split down the grains of corn and scrape. Beat remaining 2 eggs lightly; add cream and beat; add corn, salt and pepper, and beat. Pour mixture over contents of baking dish; replace in oven, and turn off the heat. After 10 minutes place under grill to lightly brown. This dish came from the Near East and turns up, with changed spelling of the name, in a number of Mediterranean countries. The recipe is very adaptable, and can be simplified to merely egg plant, onions and tomato sauce. ITALIAN 61 SMOTHERED MUSHROOMS l/2 pound mushrooms V2 garlic clove, crushed