A Book of Mediterranean Food

coating of good olive oil on the bottom. Put the drained spaghetti into this receptacle and stir it round, much as you would tos ...

grated cheese. NEAPOLITAN SPAGHETTI Neapolitans often like to cat their spaghetti simply with olive oil and garlic; no sauce or ...

Neapolitan way of serving spaghetti. Heat a little olive oil in a frying pan and put in a pound of very red and ripe peeled toma ...

the usual way. Meanwhile make ready the following preparation: 4 rashers of bacon cut in large pieces, ¼ lb mushrooms, ½ lb chop ...

the top in a thick layer and serve very hot, with grated Parmesan handed separately. NOODLES IN CHICKEN BROTH Cook the noodles a ...

of broth to each helping, and grated cheese. FOIE DE VEAU AUX CAROTTES 1½ lb calf’s liver, 2 onions, 3 lb carrots, a piece of pi ...

bottom of a thick pan, put in the carrots and then the liver, still wrapped up in the caul. Cover the pan and cook as slowly as ...

patiently simmered dish of the ideal farmhouse kitchen. Hidden beneath a layer of creamy, golden- crusted haricot beans in a dee ...

have devoted pages to praise of the cassoulet, and its fame spread from south-western France, where it originated, first to Pari ...

Languedoc every farmer’s wife has the ingredients of the dish within arm’s length, festoons of sausages and hams hanging in her ...

casserole do not, alas, constitute a cassoulet. Bear in mind, also, that a cassoulet is heavy and filling food, and should be ke ...

garlic sausage (not salame, but the kind sold for frying or boiling by French and Continental delicatessen shops), 2 or 3 pieces ...

water and cook either in a slow oven for 4 to 5 hours or over a direct flame on top of the stove for 1½ to 3 hours (the time of ...

have cooked to come about half- way up. Put into a fairly slow oven (Regulo 3–4) uncovered, to finish cooking. This final operat ...

perhaps you have added too much liquid the breadcrumbs should help to absorb it. Serve on very hot plates, with plenty of young ...

all night usually – on a low charcoal fire. If necessary more water can be added. Salt is not put in until the cooking is finish ...

with fresh water (about ¾ to 1 pint). Put the covered pot in the lowest possible oven and leave undisturbed all day or all night ...

are time-saving but still require a good hour of extra cooking, and of course the ritual seasoning of olive oil and lemon. RAGOÛ ...

chopped, and plenty of thyme or marjoram or basil, and 2 bay leaves. Pour over a glass of sweet white wine, or port. Cover the p ...

are now imported from Italy and Egypt. They save much time, but are not as good as those cooked at home. As an emergency store, ...