600 g vegetables of your choice*
25 g butter, melted
15 g parmesan, grated
2 eggs, lightly poached
8 heart-shaped cro–tons
1 (see courgettes proven‡ale)
1 salt and pepper
A Recipe for
Vegetables Alla Casalinga
Chemicals, n: Noxious substances from which modern foods are made. |
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This Recipe for Vegetables Alla Casalinga is one of thousands in the Recipes-to-go Meal Cookbook.
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
This is a recipe for Vegetables Alla Casalinga from the recipe cookbook of Recipes-to-go (Meal)
Most turkeys taste better the day after; my mother's tasted better the day before. |
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Without rice, even the cleverest housewife cannot cook. |
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I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
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*(e.g. broccoli, cauliflower, asparagus, French beans, mange-tout,
etc.)
A delightful plate of lightly cooked vegetables browned with a little
cheese, this simple supper dish is topped with a poached egg and some
cro–tons. Serve it with a crisp side-salad with a dressing of your
choice (see Dressings).
Steam the vegetables of your choice until they are tender. Place them
in a warm heatproof dish, pour the melted butter over and sprinkle
with the Parmesan. Season with salt and pepper and brown quickly
under a medium grill. Serve each portion with a poached egg and four
heart-shaped cro–tons.
Copyright Rosamond Richardson 1996
Meal-Master format courtesy of Karen Mintzias
Serves: 2
Vegetables Alla Casalinga Recipe brought to you by Recipes To-Go