Today I want to cook something simple and healthy. A plate than you can prepare what is in the house without having to go looking for special ingredients. A basic recipe, which does not require hours of preparation, which does not make you one thousand dirty tools. A "comfort food", the kind that make you re-emerge to the memory of the smell of grandma's kitchen.
And where to look for a recipe like that than on the mythical books Petronilla? These are three volumes collecting the recipes published in the "Domenica del Corriere" in the '20s-'30s. I inherited these books from my grandmother, and although they are very old, the recipes are all valid and still relevant. The motto of the author, Petronilla fact (I wonder if there really was a pseudonym or if I did not ... * never understood), is to make dishes quick to make, inexpensive, and good taste , and I must say it is!
As I said, now I just want a recipe-style Petronilla, so I started to browse the books. My choice has been the soup of rice and potatoes thin. This year's harvest was very good and so we have a good supply of fat tubers for disposal.The recipe is really simple: potatoes and a little salt water in touch as soon as he started to boil I added the rice (12 tablespoons) vegetable and nut. I used an organic brown rice, purchased with the GAS here , Which when cooked is very long and that's why I threw it as soon as the water has started to boil. [If you use a regular rice, it should be thrown away when the potatoes are already cooked.] Finally, a little oil EVO raw directly into the pot and a generous sprinkling of Parmesan cheese.
Flat poor (and cheap) but superlative!
more often I have to remember the good old Petronilla and her delicious recipes of the last century:)
[* I searched on Google and I discovered that Petronilla was the pseudonym of Dr.. ssa Amalia Moretti Foggia, the 3rd woman doctor in Italy, born in 1872 in Mantua. Here well here you can read her story.]