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Delicious Italian dishes
No. 1. Uova al Tartufi (Eggs with Truffles)
Ingredients: Eggs, butter, cream, truffles, Velute sauce,
croutons.
Beat up six eggs, pass them through a sieve, and put them into a
saucepan with two ounces of butter and two tablespoonsful of cream.
Put the saucepan in a bain-marie, and stir so that the eggs may not
adhere. Sautez some slices of truffle in butter, cover them with
Velute sauce and a glass of Marsala, and add them to the
eggs. Serve very hot with fried and glazed croutons. Instead of
truffles you can use asparagus tips, peas, or cooked ham.
No. 2. Uova al Pomidoro (Eggs and Tomatoes)
Ingredients: Eggs, salt, tomatoes, onion, parsley, butter, pepper.
Cut up three or four tomatoes, and put them into a stewpan with a
piece of butter the size of a walnut and a clove of garlic with a
cut in it. Put the lid on the stewpan and cook till quite soft,
then take out the garlic, strain the tomatoes through a fine
strainer into a bain-marie, beat up two eggs and add them to the
tomatoes, and stir till quite thick, then put in two tablespoonsful
of grated cheese, and serve on toast.
No. 3. Uova ripiene (Canapes of Egg)
Ingredients: Eggs, butter, salt, pepper, nutmeg, cheese, parsley,
mushrooms, Bechamel and Espagnole sauce, stock.
Boil as many eggs as you want hard, and cut them in half
lengthwise; take out the yolks and mix them with some fresh butter,
salt, pepper, very little nutmeg, grated cheese, a little chopped
parsley, and cooked mushrooms also chopped. Then mix two
tablespoonsful of good Bechamel sauce with the raw yolk of
one or two eggs and add it to the rest. Put all in a saucepan with
an ounce of butter and good stock, then fill up the white halves
with the mixture, giving them a good shape; heat them in a bainmarie, and serve with a very good clear Espagnole sauce.
No. 4. Uova alla Fiorentina (Eggs)
Ingredients: Eggs, butter, Parmesan, cream, flour, salt, pepper,
curds.
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Delicious Italian dishes
Boil as many eggs as you require hard, then cut them in half and
take out the yolks and pound them in a mortar with equal quantities
of butter and curds, a tablespoonful of grated Parmesan, salt and
pepper. Put this in a saucepan and add the yolks of eight eggs and
the white of one (this is for twelve people), mix all well together
and reduce a little. With this mixture fill the hard whites of the
eggs and spread the rest of the sauce on the bottom of the dish,
and on this place the whites. Then in another saucepan mix half a
gill of cream and an ounce of butter, a dessert-spoonful of flour,
salt, and pepper; let this boil for a minute, and then glaze over
the eggs in the dish with it, and on the top of each egg put a
little bit of butter, and over all a powdering of grated cheese.
Put this in the oven, pass the salamander over the top, and when
the cheese is coloured serve at once.
No. 5. Uova in fili (Egg Canapes)
Ingredients: Eggs, butter, mushrooms, onions, flour, white wine,
fish or meat stock, salt, pepper, croutons of bread.
Put into a saucepan two ounces of butter, three large fresh
mushrooms cut into slices, and an onion cut up, fry them slightly,
and when the onion begins to colour add a spoonful of flour, a
quarter of a glass of Chablis, salt and pepper, and occasionally
add a spoonful of either fish or meat stock. Let this simmer for
half an hour, so as to reduce it to a thick sauce. Then boil as
many eggs as you want hard; take out the yolks, but keep them
whole. Cut up the whites into slices, and add them to the above
sauce, pour the sauce into a dish, and on the top of it place the
whole yolks of egg, each on a crouton of bread.
No. 6. Frittata di funghi (Mushroom Omelette)
Ingredients: Mushrooms, butter, eggs, bread crumbs, Parmesan,
marjoram, garlic.
Clean four or five mushrooms, cut them up, and put them into a
frying-pan with one and a half ounces of butter, a clove of garlic
with two cuts in it, and a little salt; fry them lightly till the
mushrooms are nearly cooked, and then take out the garlic. In the
meantime beat up separately the yolks and the whites of two or
three eggs, add a little crumb of bread soaked in water, a
tablespoonful of grated Parmesan, and two leaves of marjoram; go on
beating all up until the crumb of bread has become entirely
absorbed by the eggs, then pour this mixture into the frying-pan
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Delicious Italian dishes
with the mushrooms, mix all well together and make an omelette in
the usual way.
No. 7. Frittata con Pomidoro (Tomato Omelette)
Ingredients: Eggs, tomatoes, butter, marjoram, parsley, spice.
Peel two tomatoes and take out the seeds; then mix them with an
ounce of butter, chopped marjoram, parsley, and a tiny pinch of
spice. Add three eggs beaten up (the yolks and whites separately),
and make an omelette.
No. 8. Frittata con Asparagi (Asparagus Omelette)
Ingredients: Eggs, asparagus, butter, ham, herbs, cheese.
Blanch a dozen heads of asparagus and cook them slightly, then cut
them up and mix with two ounces of butter, bits of cut-up ham,
herbs, and a tablespoonful of grated Parmesan. Add them to three
beaten-up eggs and make an omelette.
No. 9. Frittata con erbe (Omelette with Herbs)
Ingredients: Eggs, onions, sorrel, mint, parsley, asparagus,
marjoram, salt, pepper, butter.
Chop a little sorrel, a small bit of onion, mint, parsley,
marjoram, and fry in two ounces of butter, add some cut-up
asparagus, salt, and pepper. Then add three eggs beaten up and a
little grated cheese, and make your omelette.
No. 10. Frittata Montata (Omelette Souffle)
Ingredients: Eggs, Parmesan, pepper, parsley.
Beat up the whites of three eggs to a froth and the yolks
separately with a tablespoonful of grated Parmesan, chopped
parsley, and a little pepper. Then mix them and make a light
omelette.
No. 11. Frittata di Prosciutto (Ham Omelette)
Ingredients: Eggs, ham, Parmesan, mint, pepper, clotted cream.
Beat up three eggs and add to them two tablespoonsful of clotted
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Delicious Italian dishes
cream, one tablespoonful of chopped ham, one of grated Parmesan,
chopped mint and a little pepper, and make the omelette in the
usual way.