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Classic
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page 24
of crab meat ought to be enough for six persons.
Chop fine a sprig of parsley, a stalk of celery, one carrot, half an onion a
clove of garlic and brown the whole in good olive oil. When browned, add the
crab meat and season with salt and pepper. During the cooking process stir and
turn over the crabs, and when they have become red, pour over as much hot water
as is necessary to cook the rice.
After the water boils for a while, remove the lobster (or crab, or craw-fish)
leaving the saucepan on the fire. Put half of the crabs aside, and grind the
rest. Rub the ground meat through the sieve and put it back on the fire. In
another saucepan melt some butter and put into it little by little the rice that
has been washed and dried. Stir and add the broth from the first saucepan. When
the rice is almost cooked add the craw-fish that you have put aside, or rather
its meat extracted from the shells, take from the fire and pour over it the fish
mixture, adding some grated cheese.
26
RICE WITH SAFFRON
(Riso alla Milanese con Zafferano)
Wash and dry the rice and put it in boiling broth (beef or chicken broth). When
the rice is half cooked add half its weight of marrow of beef bone, cut into
small pieces. A few minutes
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