Buy a nice yellow pumpkin, remove its rind and seeds (which are excellent salted and put in a hot oven until they become crispy), cut it into not too big pieces which are be fried lighly in abundant oil and chopped onion. While cooking, mix well with a wooden spoon so as to obtain a [...]

Boil some potatoes, peel and slice them not too finely. Place them in a baking-pan where you had previously put a fried mixture of sliced onions and pounded bacon (instead of bacon you can use raw minced ham). Mix gently with a wooden spoon, add salt and pepper. Finally sprinkle abundant chopped rosemary. Bake in [...]

Choose some nice “boletus” mushrooms, whose caps should be undamaged and rather big, or else some just grown “Lepiota procera”. Scrape away the loam with a clean muslin. With the stems of the “boletus” you can prepare a fried mixture to season a “risotto” (the “lepiota procera’s” stems are too tough). Leave the caps to [...]

The fragrant and soft leaves of the sage, chosen among the biggest and undamaged ones, should be dipped in a batter (made of water, flour, 1 egg and a pinch of salt) and fried in hot boiling oil. They are used as a tasty decoration for roasts and omelettes.

This is the simplest way to prepare beans. Boil and season them with a scented dressing prepared as follows. Fry lightly in half oil and half butter 2 cloves of garlic, 1 sliced onion, anchovies (washed, boned, mashed) and all the aromatic herbs you have: parsley, thyme, rosemary, basil, mint, herbs of St. Peter. Leave [...]

This is a very delicate vegetable mixture. Buy some small, first bloom artichokes, clean and cut them in two length-ways. The cleaned fennel should be cut into segments. Separately fry lightly some garlic, oil chopped onion, pounded bacon, (instead of bacon you can use slices of salame). When the onion goldens, add the vegetables and [...]

Wash and clean the asparagus, then tie them in bunches, so as to boil them standing in a pan. The asparagus from Bassano are the best kind, which Venetian people like very much. Serve them very hot and well drained. Asparagus go well with a dressing made of hardboiled eggs, minced finely and blended with [...]

This sauce is excellent also for, other vegetables: peas, sticks, carrots. fry lightly in half olive-oil and half butter 1 big onion chopped finely together with 4 anchovies (boned and washed). Add the beans (or peas or stick or carrots) already boiled and leave to flavour, adding some salt, pepper, chopped parsley and a pinch [...]

Remove the rind and the seeds from 1 yellow pumpkin weighing 1 kilo. Slice it not too finely. Coat the slices with flour and fry them in abundant oil. Then add some salt and leave them to dry on an absorbant paper. Arrange them in layers in a bowl and interspace each layer with chopped [...]