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Ingredients 3 tablespoons butter (duck or chicken fat may be used)
Directions Cook celery and onion in melted butter until onion is tender, but not brown; add water, orange rind, orange juice and salt, bring to a boil, and add rice slowly; cover, reduce heat and cook 25 minutes or until tender.
Notes This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Auguste Renoir: L'Enfant au fouet, 1885. |