Rice with Tomatoes
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.
Ingredients 3 ingredients
- a cup of rice soft
- one teaspoon of butter
- two tablespoons of fine bread crumbs
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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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- Boil a cup of rice soft in hot water.
- Shake it now and then, but do not stir it.
- Drain it, add a little milk in which a beaten egg has been mixed, one teaspoon of butter, and a little pepper and salt.
- Simmer for five minutes, and if the rice has not absorbed all the milk, drain it again.
- Put the rice around a dish, smooth it into a wall, wash it over with the yolk of a beaten egg, and put it into the oven until firm.
- Take the strained juice and pulp of seven or eight tomatoes, season with pepper, a little salt and sugar, and one-half of a chopped-up onion;
- stew for twenty minutes, then stir in one tablespoon of butter and two tablespoons of fine bread crumbs.
- Stew three or four minutes to thicken, and then pour the tomatoes into the dish, in the middle of the rice, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve
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Colander