|
Classic
Cook Books
< last page | next page >
page 76
the big ones have sometimes a slightly bitter taste.
Remove the skin, cut into cubes, salt and leave them in a plate for a few hours.
Then wipe them to remove the juice that they have thrown out, dip in flour and
fry in oil.
101
STEWED EGG-PLANTS
(Melanzane in umido)
Remove the skin, cut them into cubes and place on the fire with a piece of
butter. When this is all absorbed, complete the cooking with tomato sauce (No.
12).
102
EGG-PLANTS IN THE OVEN
(Melanzane al forno)
Skin five or six egg-plants, cut them in round slices and salt them so that they
throw out the water that they contain. After a few hours dip in flour and frying
oil.
Take a fireproof vase or baking tin and place the slices in layers, with grated
cheese between each layer, abundantly seasoned with tomato sauce (No. 12).
Beat one egg with a pinch of salt, a tablespoonful of tomato sauce, a
teaspoonful of grated
< last page | next page >
Classic
Cook Books
|
