Asparagus
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919). Digitised by Project Gutenberg, eBook #24407 (https://www.gutenberg.org/ebooks/24407). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Asparagus can be prepared in many different ways, but the simplest and best is that of boiling them and serving them seasoned with olive oil and vinegar or lemon juice.
- However there are other ways as, for instance, the following: Put them whole to brown a little with the green part in butter and, after seasoning them with salt, pepper and a pinch of grated cheese, pour over the melted butter when it is browned.
- Or else divide the white from the green part and place them as follows in a fireproof plate: Dust the bottom with grated cheese and dispose over the points of the asparagus one near the other;
- season with salt, pepper, grated cheese and little pieces of butter.
- Make another layer of asparagus and, seasoning in the same way, continue until you have them.
- Be moderate in the seasoning.
- Cross the layers of asparagus like a trestle, put on the oven and keep until the seasoning, is melted.
- Serve hot.
- If you have some brown stock, parboil them first and complete the cooking with brown stock, adding a little bust and dusting moderately with grated cheese.