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X Italian Pasta Dishes
Macaroni with Spareribs (using apples, pineapple and prunes; flavored with brown sugar and cinnamon)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1/2 pound short macaroni

1 can crushed pineapple
2 apples, diced
1 cup prunes, pitted and soaked overnight
2 tablespoons flour
2 tablespoons brown sugar
4 pounds spareribs
1/4 teaspoon cinnamon
1/2 teaspoon pepper
1 teaspoon salt


Cook macaroni in salted, boiling water about 9 minutes; drain, and mix with sugar, spice, and fruit.

Cut spareribs into equal lengths, season, dredge with flour, and place half on the bottom of a roaster; cover with macaroni and top with remaining ribs; press together and bake 2 hours in a moderate oven (350 degrees F.)

Serves 4.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Claude Monet: Le dejeuner sur l'herbe, 1865.

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