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Vegetables Alla Napolitana

A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).

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A historical recipe

Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.

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 2 ingredients

  1. a cupful of each of
  2. a cupful of tomatoes unless you wish

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.
  • 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. Giambotto alla Napolitana 1/4 onion An eggplant A few tablespoons oil Fresh or canned tomatoes Two or three green peppers One or two potatoes Salt, pepper Zucchini Zucchini are a kind of small squash for sale in groceries and markets of the Italian neighborhoods of our large cities.
  2. Summer or winter squash, ripe cucumber or even pumpkin make good substitutes.
  3. Chop the onion and fry in oil.
  4. The other vegetables should be in proportion to each other.
  5. For example, if there is a cupful of each of the other vegetables when they are cut up, use a cupful of tomatoes unless you wish the tomato flavor to be very pronounced.
  6. Peel and cube the potatoes, eggplant and squash.
  7. Remove the seeds and stems from the peppers and slice or shred them coarsely.
  8. Add the tomatoes to the onion and oil.
  9. After that has cooked a few minutes add the potatoes.
  10. When they are half done, put in the peppers, lastly the eggplant, squash, and salt and pepper.
  11. Continue cooking until the vegetables are tender but still whole and firm.

Plating

Cookware for this recipe

  • Frying pan
  • Chef's knife
  • Cutting board
  • Vegetable peeler
Source Public domain in the USA
Credit

From Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917). Digitised by Project Gutenberg, eBook #43912 (https://www.gutenberg.org/ebooks/43912). 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.