TO SERVE 4
1 lb. elbow macaroni
1 lb. young broccoli
1/2 pint olive oil

For garnish
Parmesan

"While the macaroni is cooking, clean the broccoli, break into small pieces, and cook 10 minutes in boiling salted water. Heat oil, in a heavy frying pan, drain and add broccoli, and fry lightly for 3 or 4 minutes. Grease a casserole, sprinkle with grated Parmesan. Pile into this the cooked and drained macaroni, and over it pour the broccoli and oil. Mix well. Sprinkle with more grated Parmesan, and place in a hot oven for 5 minutes. Serve very hot."

This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.... Photo: Mary Melfi.

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