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Classic
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page 11
9
VEGETABLE CHOWDER
(Minestrone alla Milanese)
Cut off the rind of 1/2 lb. salt pork and put it into two quarts of water to
boil. Cut off a small slice of the pork and beat it to a paste with two or three
sprigs of parsley, a little celery and one kernel of garlic. Add this paste to
the pork and water. Slice two carrots, cut the rib out of the leaves of 1/4
medium sized cabbage. Add the carrots, cabbage leaves, other vegetables,
seasoning and butter to the soup, and let it boil slowly for 2 1/2 hours. The
last 1/2 hour add one small handful of rice for each person.
When the pork is very soft, remove and slice in little ribbons and put it back.
The minestrone is equally good eaten cold.
10
RAVIOLI
Put on the bread board about two pounds of flour in a heap; make a hollow in the
middle and put in it a piece of butter, three egg-yolks, salt and three or four
tablespoonfuls of lukewarm water. Make a paste and knead it well, then let it
stand for an hour, wrapped or covered with a linen cloth. Then spread the paste
to a thin sheet, as thin as a ten-cent piece.
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