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Rice "Alla Romana"

A historical recipe from Simple Italian Cookery, by Antonia Isola.

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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.

Ingredients 5 ingredients

  1. one tablespoon of red
  2. one tablespoon of tomato paste dissolved
  3. two and one-half tablespoons of the other tomato sauce
  4. two tablespoons of grated Parmesan cheese
  5. 1 onion

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • 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

  1. A small piece of ham fat 1 stalk of celery Parsley 1 onion 2 mushrooms canned, or 1 fresh mushroom 1/3 pound of lean beef Chop these ingredients together and put them into a large saucepan with a small piece of butter.
  2. Cook until the meat is well browned.
  3. Then add one tablespoon of red or white wine.
  4. Cook for a few minutes, then add one tablespoon of tomato paste dissolved in a little hot water, or two and one-half tablespoons of the other tomato sauce.
  5. Cook well, adding from time to time a little water--one-half cup in all.
  6. Wash the rice (a little less than a cupful), add it to the other ingredients in the saucepan, and cook for about twenty minutes, until the rice is soft, adding more water from time to time.
  7. Then add two tablespoons of grated Parmesan cheese, mix well, and serve, with more cheese if desired.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Chef's knife
  • Cutting board
  • Grater
Source Public domain in the USA
Credit

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

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.