Italian Style Rice Dishes - A Selection of Classic and Authentic Italian Recipes (Italian Cooking Series)

By Read Books Ltd.

This collection of recipes were originally published in the early part of the 20th century. Carefully selecting the best recipes from our collection we have compiled a series of informative publications on the subject of Italian cooking. The titles in this range include 'Italian Style Vegetable Dishes,' 'Italian Style Desserts,' 'Italian Style Soups,' and many more. Each publication has been professionally curated and includes all details on the original source material. This particular instalment, 'Italian Style Rice Dishes' contains a selection of classic and authentic Italian recipes. Many of the earliest books, particularly those dating back to the 1900's and before, are now extremely scarce and increasingly expensive. We are republishing these classic works in affordable, high quality, modern editions.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Sep 6, 2016
• ISBN: 9781473359086

Book preview

Sorce

45 — BLACK RISOTTO WITH CUTTLE-FISH IN FLORENTINE STYLE

Remove the skin and the parts which cannot be used—the bones, the muscles of the mouth, the eyes, and the digestive tube. Put the bladder which contains the ink aside, wash the fish well, cut it into squares and cut the tail into small pieces.

Chop two medium-sized onions very finely, or better still, one onion and two cloves of garlic, and put them on the fire in a casserole with plenty of tine oil. When the fricassee has taken on color, throw in the cuttle-fish and wait until it boils and begins to turn yellow. Then add about 1 1/8 lbs. of beet greens, cleaned of the bigger ribs and somewhat chopped. Mix and allow to boil for about half an hour: then pour in 1 1/8 lbs. of rice (about as much as there is of the fish) and the ink. When the rice has become well colored with the sauce, finish cooking it in hot water. Rice, as a general rule, must never be over-done, and when it is dry, it must remain in form on the platter on which it is served. Serve with grated cheese, but in case of delicate digestion abstain from the use of cheese with these and similar heavy ingredients.

The same kind of risotto can be made with some variations. Do not use beet greens or ink, and when the fish begins to turn yellow, pour in the rice and cook it in hot water or tomato sauce adding a bit of butter for flavoring. When it is almost done add Parmesan cheese.

Still better, when the rice and fish is two-thirds cooked add peas.

46 — RICE WITH PEAS

Rice, a little over 1 pound

Butter, 4 ounces

Enough Parmesan cheese

A mediara-sized onion

To clean the rice, wash it and rub it well in a towel. Chop the onion finely and place it on a low fire with half of the butter. As soon as the onion becomes brown, add the rice and stir it constantly till it has completely absorbed the butter. Add hot water by pouring in one ladleful at the time. Do not allow the rice to cook in too little water, because it would harden in the center of the pot, and the surface would turn into