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X Italian Pasta Dishes
Elbow Macaroni with Almond Sauce (using butter and cream)
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 pound elbow macaroni

1/4 pound butter
1 pint heavy cream, whipped
1 pound almonds, ground

Parmesan cheese, grated


Cook macaroni in boiling, salted water; drain.

Combine cream, butter and almonds with macaroni; sprinkled generously with cheese, heat and serve.

Serves 6.


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 -- Edoward Manet, Lola de Valence, 1862.

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