|
Home | Italy Revisited | Bookshelf | Plays | About Mary Melfi | Contact Us |
|
Ingredients To serve 6
Directions "Heat oil in a heavy frying pan, add the onion and garlic, and when slightly browned, add and brown the minced meat. Blend the tomato paste with a little water, pepper and salt, dilute with the balance of the water and pour slowly over the meat; cover and allow to simmer gently for 1 1/2 hours.
Notes This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org....P.S. Of all the six Italian cookbook authors on www.archive.org's current [2010] list Dorothy Daly was the only one who included a lasagna recipe in her collection. That's an incredible feat, meaning of all the six authors, she had a real feel for what native-born Italians really loved. In fact, this particular lasagna recipe comes very close to what my own mother did when I was growing up. I suspect that Daly traveled extensively throughout Italy and did not limit her study of Italian cuisine to the Northern regions as many of the other cookbook authors did that wrote in the same time period. As there is no biography written on Dorothy Daly, why there is not even a Wikipedia entry on this extraordinary woman there is no way of knowing where and with whom she studied Italian cooking, but whatever way she did it, she did a fine job of it. Photo and notes: Mary Melfi. |