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Ingredients 1/2 onion
Directions Fry half an onion slightly in butter, and as soon as it is coloured add a puree of two big cooked tomatoes.
Notes The recipe in this entry was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire cookbook see www.archive.org. Image -- Unknown Italian artist, 19th century. |