.
Be sparing however, with the seasoning, in order that the mushrooms do
not absorb it too much and so lose some of their own delicate flavor.

99

DRIED MUSHROOMS

(Funghi secchi)

Mushrooms are an excellent condiment of various dishes and for this
reason it is well to have some always at hand. Since, however, it is
not always possible to have them fresh, the following recipe to prepare
dried mushrooms will be found useful.

First of all wait until there is a sunny day. Choose young mushrooms
middle sized or big, but not too soft. Scrape the stem, clean them well
in order to remove the earth and, without washing cut them in big
pieces. This because when dried they diminish considerably in size. Keep
these pieces exposed in the sun for two or three days, then thread them
on a string (practising a hole in them) and keep in a well ventilated
room or in the sun until they become quite dry. Then put them away well
closed in a paper bag, but don't fail to look at them from time to time
to see if it is necessary to expose them some more to sun and
ventilation.

To use them soften in warm water, but keep them in as little as
possible, so that they do not lose their delicate flavor. The best time
to dry the mushrooms is June or July.

100

FRIED EGG-PLANTS

(Melanzane fritte)

Egg-plant or, as they are also called, mad-apples are an excellent
vegetable which may be used as dressing or as a dish by itself. Small or
middle-sized egg-plants are to be preferred, as the big ones have
sometimes a slightly bitter taste.

Remove the skin, cut into cubes, salt and leave them in a plate for a
few hours. Then wipe them to remove the juice that they have thrown out,
dip in flour and fry in oil.

101

STEWED EGG-PLANTS

(Melanzane in umido)

Remove the skin, cut them into cubes and place on the fire with a piece
of butter. When this is all absorbed, complete the cooking with tomato
sauce (No. 12).

102

EGG-PLANTS IN THE OVEN

(Melanzane al forno)

Skin five or six egg-plants, cut them in round slices and salt them so
that they throw out the water that they contain. After a few hours dip
in flour and frying oil.

Take a fireproof vase or baking tin and place the slices in layers, with
grated cheese between each layer, abundantly seasoned with tomato sauce
(No. 12).

Beat one egg with a pinch of salt, a tablespoonful of tomato sauce, a
teaspoonful of grated cheese and two of crumbs of bread, and cover