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Classic
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page 25
are sufficient for the cooking of the marrow. Add grated cheese and remove the
kettle from the fire.
Dissolve some saffron in one or two tablespoonfuls of broth; sift it through a
sieve and mix with rice, which is to be served very hot, and makes an excellent
soup.
27
RICE CAKES
(Frittelle di riso)
Cook the rice in milk, adding a small quantity of butter, some salt, half a
teaspoon of sugar and just a taste of lemon peel. Let the rice cool down after
being thoroughly cooked, then add three yolks of eggs (for 1/4 lb. of rice) and
some flour. Mix well and let the whole rest for several hours. When about to
fry, beat the white of the eggs to a froth, add to the rice mixing slowly, and
put into the saucepan with a ladle.
28
FRIED ARTICHOKE
(Carciofi fritti)
Take two artichokes, cut out the hard part of the leaves and of the stalk, cut
them in two. Then cut these halves into section or slices so as to have eight or
ten for each artichoke, according to size. As you cut them, throw them into
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