italian recipe
italian recipe
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1.
by Victor Tunggal Irawan - 2007-01-10
No. 11. Baccala in Istufato (Haddock)Ingredients: Haddock or lemon sole, carrots, anchovies, lemon, pepper, butter, onions, flour, white wine, stock.Stuff a haddock (or filleted lemon sole) with ...
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2.
by Victor Tunggal Irawan - 2007-01-08
Today Italian Food is no longer strange to all of us. We can find lot of choices which place to go to. Whether it is fast food or restaurant.We all know the most famous Italian food which is pizza ...
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3.
by Victor Tunggal Irawan - 2007-01-10
No. 6. Mullet alla TolosaIngredients: Mullet, butter, salt, onions, parsley, almonds, anchovies, button mushrooms, tomatoes.Cut off the fins and gills of a mullet, put it in a fireproof dish with...
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4.
by Victor Tunggal Irawan - 2007-01-08
SoupsNo. 1. Clear SoupIngredients: Stock meat, water, a bunch of herbs (thyme, parsley, chervil, bay leaf, basil, marjoram), three carrots, three turnips, three onions, three cloves stuck in the ...
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5.
by Victor Tunggal Irawan - 2007-01-08
Here is the continue of our Italian Soups.No. 6. Roman SoupIngredients: Stock, butter, eggs, salt, crumb of bread, parsley, nutmeg, flour, Parmesan.Mix three and a half ounces of butter with two ...
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6.
by Victor Tunggal Irawan - 2007-01-08
SaucesAs the three chief foundation sauces in cookery, Espagnole or brown sauce, Velute or white sauce, and Bechamel, are alluded to so often in these pages, it will be well to give simple Italian ...
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7.
by Victor Tunggal Irawan - 2007-01-10
No. 1. Anguilla alla Milanese (Eels).Ingredients: Eels, butter, flour, stock, bay leaves, salt, pepper, Chablis, a macedoine of vegetables.Cut up a big eel and fry it in two ounces of butter, and...
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8.
by Victor Tunggal Irawan - 2007-01-08
Here is the final part of our Italian Sauces. Be sure to read our next Italian Recipe, it is about soups.No. 16. Supreme SauceIngredients: White sauce, fowl stock, butter.Put three-quarters of a ...
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9.
by Victor Tunggal Irawan - 2007-01-10
MinestreMinestra is a thick broth, very much like hotch-potch, only thicker. In Italy it is often served at the beginning of dinner instead of soup; it also makes an excellent lunch dish. Two or ...
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10.
by Victor Tunggal Irawan - 2007-01-08
No. 11. Neapolitan SoupIngredients: Fowl, potato flour, eggs, Bechamel sauce, peas, asparagus, spinach, clear soup.Mix a quarter pound of forcemeat of fowl with a tablespoonful of potato flour, a...