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

SOUPS, PASTE, RICE AND POLENTA (Zuppa, Pasta, Riso, e Polenta) MINESTRONE SOUP *4 pound bacon, chopped i celery stalk, sliced *4 pound ham, chopped % cup rice or a ham bone Salt and pepper 1Y2 quarts meat broth % head cabbage, chopped 1 large onion, chopped 1 cup green vegetables, mixed 1 large tomato, chopped (peas, lima beans, green Yz cup navy beans, soaked beans, asparagus tips, etc.) Grated Parmesan cheese Fry bacon, ham and onion together, slowly, until lightly browned. Add all other ingredients except cabbage, green vegetables and Parmesan cheese. Simmer and skim until beans are tender. Add cabbage and vegetables. Simmer until cooked, and the minestrone is thick. The addition of a skinned and chopped Italian sausage is an improvement. Serve with a teaspoon of Parmesan cheese in each soup plate. This cross between a stew and a soup is native to Milan, but is encountered all over Italy, with many variations depending on the products of the district and the resources of the larder. PUMPKIN SOUP {Zuppa di Zucca) 1 cup water 2 tablespoons butter 3 cups pumpkin, diced 3 cups milk 1 tablespoon granulated sugar Salt Croutons Add water to pumpkin, sugar, and butter, and cook slowly until very tender, adding a little more water if necessary. Press through a sieve. Heat milk to boiling: add pumpkin, season with a very little salt; heat, and serve with croutons. Can be instantly prepared with canned pumpkin. This is a fast-day soup of Northern Italy, served by the peasants as a course of the light evening meal. FROG SOUP (Zuppa di Ranocchi) 1 sprig basil 1 dozen frogs 3 tablespoons olive oil 1 garlic clove, minced 1 small onion, minced 1 small carrot, minced 1 sprig parsley 1 sprig celery 1 tomato, chopped 2 mushrooms, chopped Salt and pepper 2 tablespoons sifted bread crumbs Fingers of toast Separate the frogs' hind legs. Cut up all other edible portions, including the livers. Heat oil; add garlic, onion, carrot, and herbs. Fry slowly until slightly colored. Add tomato and mushrooms. Add cut-up portions of frogs and 3 pints cold water. Bring slowly to a boil, and simmer until meat is falling from bones. Strain. Season with salt and pepper. Add hind legs, simmer until tender; add crumbs; serve with fingers of toast. ANALONI, PARMA STYLE (Anolini alia Parmiagana) Yz onion, chopped 2 tablespoons butter 8 peppercorns 1 herb bouquet 2 pounds soup meat Ys pound salt pork, chopped 2 quarts cold water Yz cup sifted crumbs, toasted Yz cup Parmesan cheese, grated 1 grating nutmeg 1 egg white, well beaten 1 standard recipe noodle dough 1 cup rose wine (or light red) 1 teaspoon salt Slowly fry onion in butter until golden brown. Add peppercorns, herb bouquet, soup meat and salt pork. Cover with the cold water and bring slowly to a boil. Add salt, skim and simmer 5 hours. Make a filling of the crumbs, Parmesan cheese, nutmeg and egg white. Roll noodle dough very thin, cut out 2-inch scalloped circles. Put spoonsful of the filling in center of each circle and fold over, sealing * edges together securely. Strain broth, bring to a fast boil, add wine and cook stuffed paste in this for 5 to 7 minutes.