lf cooked, one or
two whole hearts of lettuce. Let it simmer, seeing that the gravy is not
too thick.

Before serving remove the lettuce.

108

PEAS WITH HAM

(Piselli col prosciutto)

Cut in two one or two young onions, according to the quantity of the
peas and put them on the fire with oil and one thick slice of ham cut
into small cubes. Brown until the ham is shrivelled; then put the peas
in, season with a pinch of pepper and very little salt, mix and complete
the cooking with broth, adding a little butter.

Before serving, throw the onion away.

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 and a beaten yolk (or two) of egg, but seeing that the compound
does not become too liquid.

When the tomatoes are filled, take them in the oven with a little butter
and oil mixed together and serve them as a side-dish for roast beef or
steak.

The stuffed tomatoes can be made simpler with a hash of garlic and
parsley mixed with bread crumbs, salt and pepper and seasoned with oil
when they are in the saucepan.

111

CAULIFLOWER WITH BALSAMELLA

(Cavolfiore colla balsamella)

Remove from a good sized cauliflower the external leaves and the green
ribs, make a deep cut crosswise in the stalk and cook it in salted
water. Then cut it in sections and brown with butter, salt and pepper.
Put it in a baking tin, throw over a small pinch of grated cheese, cover
with the =balsamella= (No. 54) and brown the surface.

Serve this cauliflower as an