The Italian Cook book
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In our eReader you can find the full English version of the book. Read The Italian Cook book Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book The Italian Cook book
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174 TROUT ALPINE (Trota all'alpigiana) These are many ways to prepare this delicious fish, found in abundancein the many streams of clear water that run from the Alps and theApennine mountains. Often the trout is cooked in wine, but, of course, this part many be changed.
For the =trota all'alpigiana=, so called because it is the favorite dishof Piedmont, the trout must be cleaned, scaled, washed, wiped thensalted and left under the action of the salt for about an hour.
Pour in a fish-kettle one... quart of white wine to which will be addedthree medium sized onions a few cloves, two sections of garlic and alittle bunch made of thyme, bay-leaf, basil or mint; finally a piece ofbutter as large as an egg, dipped in flour. Then put the trout in thefish-kettle and place on a strong fire. When the liquid has boiled thetrout is cooked. Remove the onions and the bunch of greens and serve thetrout with its gravy and some parsley.
175 TROUT LOMBARD (Trota fritta) Clean, scale, wash and wipe the trout.
What to read after The Italian Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Gentile Maria to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
174 TROUT ALPINE (Trota all'alpigiana) These are many ways to prepare this delicious fish, found in abundancein the many streams of clear water that run from the Alps and theApennine mountains. Often the trout is cooked in wine, but, of course, this part many be changed.
For the =trota all'alpigiana=, so called because it is the favorite dishof Piedmont, the trout must be cleaned, scaled, washed, wiped thensalted and left under the action of the salt for about an hour.
Pour in a fish-kettle one... quart of white wine to which will be addedthree medium sized onions a few cloves, two sections of garlic and alittle bunch made of thyme, bay-leaf, basil or mint; finally a piece ofbutter as large as an egg, dipped in flour. Then put the trout in thefish-kettle and place on a strong fire. When the liquid has boiled thetrout is cooked. Remove the onions and the bunch of greens and serve thetrout with its gravy and some parsley.
175 TROUT LOMBARD (Trota fritta) Clean, scale, wash and wipe the trout.
What to read after The Italian Cook book?
You can find similar books in the "Read Also" column, or choose other free books by Gentile Maria to read onlineMoreLess
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