Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Egg and Cheese Dishes
Eggs "alla Romana" (with beaten eggs, milk, cheese and meat sauce)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Simple Italian Cookery," by Antonia Isola (Harper and Brothers, 1912)

Printer Friendly Version


Four eggs, beaten
One tablespoon of milk or cream
Salt and pepper
One tablespoon of grated Parmesan cheese
A little chopped-up parsley

Grated cheese

Some ham fat
A little onion, celery, carrot, and parsley
A small piece of beef
One and one-half tablespoons of red wine (or white)
One tablespoon of tomato paste diluted with water or four fresh tomatoes


"Beat four eggs, whites and yolks together. Add one

tablespoon of milk or cream, salt and pepper, one tablespoon of grated Parmesan cheese, and a little chopped-up parsley. With this make three or four

omelettes about the thickness of a ten-cent piece. As

the omelettes are finished lay them on a napkin to cool;

then cut them transversely into strips about one-quarter of an inch wide. Then put the strips into a saucepan with some heated butter. Heat them through thoroughly and serve with grated cheese and the following meat sauce poured over them:


Chop up some ham fat with a little onion, celery, carrot, and parsley. Add a small piece of beef and cook until beef is well colored. Then add one and one-half tablespoons of red wine (or white), cook until wine is absorbed, then add one tablespoon of tomato paste diluted with water, or four fresh tomatoes, and boil fifteen minutes."


This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis). It was published in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. For the complete copyright-free cookbook see www.archive.org....Photo: Mary Melfi.

Back to main list