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Classic
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page 82
109
PEAS WITH CORNED BEEF
(Piselli con la carne secca)
Put on the fire a hash of corned beef, garlic, parsley and oil, season with a
little salt and pepper and when the garlic is browned, put the peas in. When
they have absorbed the sauce, complete the cooking with broth or, failing that,
with water.
110
STUFFED TOMATOES
(Pomodori ripieni)
Select ripe middle-sized tomatoes, cut them in two equal parts and scoop out the
inside seeds. Season with salt and pepper and fill the tomatoes with the
following hash, in such a way as to make the stuffing come over the edge of the
half tomato:
Make a hash with onion, parsley and celery, put it on the fire with a piece of
butter and when it is browned, put in a small handful of dried mushrooms
previously softened in water and chopped very fine: add a tablespoonful of bread
crumbs soaked in milk, season with salt and pepper and let the compound simmer,
moistening with water if necessary. When you take from the fire add, when it is
still lukewarm, grated cheese
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