Savioli

Ingredients

• one pint of sifted flour
• five eggs beaten to a cream
• half a teaspoonful of salt
• two spoonfuls of warm water
• a little Parmesan cheese
• a spoonful of melted butter
• some spoonfuls of thick tomato sauce

Method

1. 1

   Knead the flour, eggs, salt, and water into a firm dough.

2. 2

   Let it stand for half an hour.

3. 3

   Roll out half the dough, place teaspoonfuls of filling at equal distances, cover with the other half, cut, and boil in salted water for ten minutes.

4. 4

   Layer in a dish with Parmesan cheese and melted butter, topping with tomato sauce before serving hot.

Nutrition per serving

As published

This recipe was extracted from In foreign kitchens (1893) by Helen Stuart Campbell, page 28. The excerpt below is the record exactly as published.

Savioli. — For the genuine ravioli paste, take one pint of sifted flour, five eggs beaten V t ITALY. 93 to a cream, half a teaspoonf ul of^ salt, and two spoonfuls of warm water. Knead this till it is a firm, glossy dough, and let it stand half an hour. Prepare a delicate mince, as in the first rule given, but when half the ravioli paste has been rolled out, put only half a teaspoonful on it, at equal distances, letting them when cut be no longer than a finger. Boil ten minutes in salted water, and put in layers in a vege- table dish, grating a little Parmesan cheese on each layer and pouring on it a spoonful of melted butter. Mask the top with some spoonfuls of thick tomato sauce, and serve very hot. This paste is also rolled thin, cut in ribbons, and boiled five minutes in salted water, then served with grated cheese and melted butter, or a cupful of rich gravy or tomato sauce. Bisotto. — Wash half a pound of rice and dry it well. Melt a spoonful of butter in a saucepan and put in the rice, stirring it now and then till it is a light-brown. Add to it three pints of broth, well- seasoned, and a minced onion fried brown in a little butter. 94 IN FOREIGN KITCHENS. Cook very slowly till the rice has absorbed the broth, — about three quarters of an hour. Add to this a pinch of red pepper, a cup of tomato sauce, a spoonful of melted butter, and two of grated cheese, and serve very hot. For the American palate the cheese may be omitted if tomato is used. The risotto is often varied by adding dice of cooked meat or chicken. Polenta with Gravy. — Simple as this dish is, it will be found an excellent one as a veg- etable for cold days. Have ready three pints of boiling water, with a teaspoonful of salt, and as it boils add a spoonful of butter and about a pint of fresh, coarsely ground semoule or Indian meal. Sift in slowly, stirring constantly, and boil twenty minutes. Have ready, hot, a cup of good gravy and one of tomato sauce ; put a layer of the polenta in a dish, then sauce and gravy and a little grated cheese. Fill the dish in this way and serve hot. Entr6e of Partridges. — Three young par- tridges, cleaned and washed. Heat a cup of ITALY. 95 olive oil in a saucepan; add a bit of garlic; put in the partridges, and let them cook five minutes. Then take them out, and fry in the oil two small minced onions, a small carrot, some^ sprigs of parsley, and a bay leaf. Season with a pinch of pepper and half a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.