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Ingredients 1 pint of milk
Directions "Put the milk on, and when it boils add salt. Take a wooden spoon and, stirring constantly, add the farina little by little. Cook for ten minutes, stirring constantly. Take off the fire and break into the farina one egg; mix very quickly, so that the egg will not have time to set.
Notes This recipe was taken from "Simple Italian Cookery" written by Antonia Isola (pen name for Mabel Earl McGinnis) and published in English in the United States by Harper and Brothers in 1912. It is believed to be the first American cookbook that contains Italian recipes. P.S. The title of the recipe in the book is described as: "Gnocchi of Farina" and then it is translated as "Gnocchi di Semolina". Nowadays, the Italian word, "farina," is often translated as white flour, but perhaps this was not the case in 1912. There is a very similar (if not the same) recipe in the cookbook, "Leaves from our Tuscan Kitchen by Ann Janet Ross (1900)." The ingredients and proportions are better described in this text...... Photo and notes: Mary Melfi. |