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"LIFE STYLE]

THS HOME

COOKING THE ITALIAN WAY

ITALIAN COOK BOOK. Margaret Ful ton. Paul Hamlyn. $1.95. 120 pp.

^HIS

is another title added to the use ful series on specialised cooking.

The recipes are simple, tested by the author and where necessary adapted to suit the local

scene.

Even so Margaret Ful ton was able to add auth

enticity to the book by taking a trip to Italy and

checking the fare at first

hand.

"Italian cooking is lighthearted and imagina tive and there is very little difference between the cooking of the poor and that of the rich", the author says.

She recommends the cook to look for the spec ialty ingredients in a good delicatessen or the gour met section of large retail stores. Use only the best quality Italian olive oil and when using grating cheesc like Parmesan or Rom ano, buy it in wedges and grate it as you need it.

"Italian cooking is good cooking and best of all it is fun cooking", Mar garet Fulton says.

MINESTRONE MILANESE

Ingredients

8oz (250g) dried haricot

beans '

8oz (250g) picklcd pork,

diccd

1 onion, chopped

1 large carrot, diccd

■} cup (125ml) diccd cclcry i small head shredded

cabbagc

6 pts (3.75 litres) beef

broth (stock cubes may be used).

2 medium potatoes, diccd i cup (125ml) ricc

1 tblspn choppcd parsley 1 clovc garlic, finely

choppcd

2 basil leaves, choppcd 1 sprig thyme, chopptd

Grated parmesan checse

for serving.

Method

Soak haricot beans overnight, drain and place in a saucepan. Cover with water and cook gently for one hour. Check water to make sure it does not boil

away.

Saute pickled pork with onion until onion is soft. Do not allow onion to brown. If saucepan is not a heavy one, it may he necessary to add a table spoon of butter. Add car rot, celery, cabbage and drained, partly cooked beans. Cover and cook gently for 15 minutes, stirring occasionally. Add broth and potatoes and cook slowly for a further 1} hours. If soup becomes too thick, add a little

water.

Add rice and cook for 10 minutes over a high heat. Add parsley, garlic, basil and thyme. Serve with a bowl of parmesan

cheese.

Serves six to eight.

EDNA BOLING

Minestrone Milanese, one of the dishes in Margaret Fulton's 'Italian Cookbook'. It serves six to eight people and contains a variety of vegetables and herbs, and is served with grated parmesan cheese.

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