Fried Squash, Parsnips, Celery, and Mushrooms
A historical recipe from Simple Italian Cookery, by Antonia Isola.
A historical recipe
Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Take two small squash, the smallest size possible;
- cut off the two ends, divide them in two, and slice them in fine slices lengthwise.
- Put them in an earthen dish and sprinkle well with salt.
- Take one parsnip, scrape it, wash it, and boil it slightly, slice it, add it to the squash with more salt.
- Take the heart of celery, boil for a moment, and slice as with the other vegetables.
- Lastly, take some mushrooms, not very large ones, clean them, boil them a moment, and add them to the rest.
- Then dry all the vegetables with a clean towel, mix them all together, roll them thoroughly in flour, dip in egg, and fry in hot lard, dropping them in carelessly.
- Serve them in a hot dish with a napkin under them.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board