The Art of Cheese Cookery by Nika Hazelton

Author:Nika Hazelton [Hazelton, Nika]
Language: eng
Format: azw3
Published: 2019-01-13T16:00:00+00:00

Noodles, Rice, & Dumplings

CHEESE WITH SPAGHETTI, MACARONI, RICE, AND IN ALL ITALIAN DISHES

As you know, the Italians use plenty of grated Parmesan or Romano cheese with their spaghetti, macaroni, and rice dishes. Cheese is an essential ingredient, and without it more than half of the taste would be lost.

Cheese adds flavor to boiled rice, to corn meal mush that has been fried, to fried hominy, and to homemade

noodles. Cheese also provides needed proteins in simple, inexpensive meals made with spaghetti or macaroni.

In this book, I cannot even attempt to give you the variety of Italian dishes in which cheese is used. But

remember, any dish of spaghetti and meat balls requires plenty of grated Parmesan or Romano--the more freshly grated, the better.

CHEESE RAVIOLI In Italy, the ravioli is made with Ricotta, a soft cheese. I make it with cottage cheese

with the same excellent results.

Your favorite noodle dough

Filling:

2 cups (1 lb.) cottage cheese

3 egg yolks

1 tbs. chopped parsley or chives or grated onion

1 cup (1/4 lb.) grated Parmesan or Swiss cheese, or both mixed

1/2 tsp. salt

dash pepper

Make your favorite noodle dough. It must be rolled very thin and spread on a clean cloth to dry. Cut into strips the length of the dough and about 3 inches wide. Mix all ingredients for the filling until smooth. Place a good 1/2 teaspoon of filling in dabs along the length of the dough near one edge. Keep the dabs about I inch apart. Fold the other edge of the dough over the filling, envelope wise. Cut into squares, cutting between the dabs of filling. Press edges well together with a fork or pastry crimper. Dry for about 1/2 hour. Drop these into plenty of boiling salted water. Cook 10 or 20 minutes, or until the paste is tender. Take up with skimmer and drain well. Serve with gravy, tomato sauce, or plenty of brown butter, and with lots of grated Parmesan. You can also bake cooked ravioli with Cheese Sauce in the oven or under the broiler. Serves 6 or more.

GNOCCHI ALLA ROMANA

A standby of Italian cooking-delicate, nourishing, and good as a main dish for lunches and suppers.

3 cups liquid (half milk, half water)

3 eggs

2 cups (1/2 lb.) grated Parmesan or Swiss cheese (Parmesan preferred)

1 cup farina or Cream of Wheat

1 1/2 tsp. salt

4 tbs. butter

3 tbs. butter

Bring liquid to a boil. Gradually stir in farina and salt, taking care to avoid lumps. Cook until thick. Remove from heat. Beat in the 3 tablespoons butter, 1/2 cup cheese, and the eggs. Mix well. Spread about 1/4 inch thick on shallow platter or tray. Cool. Cut into circles or any desired shape. Arrange in greased baking dish in layers. Sprinkle each layer with the remaining 1 1/2 cups cheese and 4 tablespoons butter. Bake in moderate oven about 30 minutes, until golden crisp. Makes 4 to 6 servings.

STUFFED NOODLES (LASAGNE IMBOTTITE)

A dish beloved by the Neapolitans-as excellent as it is nourishing.

2 lbs. broad noodles

1 lb. (4 cups) cubed Mozzarella or Monterrey Jack or Muenster cheese

2 to 2 1/2 cups thick tomato sauce, or tomato and meat sauce

2 cups (1/2 lb.

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