Ingredients
1 pound elbow spaghetti
1/2 pound mushrooms
1 tablespoons onion, minced
3 tablespoons olive oil
12 stuffed olives, sliced
3 tablespoons flour
1 1/2 cups milk
salt and pepper
Parmesan cheese
buttered breadcrumbs
Directions
Cook spaghetti in boiling, salted water.
Saute onions in hot olive oil, add mushrooms and cook until brown; blend in flour, and add milk, stirring constantly.
Add olives and drained spaghetti elbows, mixing well.
Season and turn into casserole; top with breadcrumbs, sprinkle with cheese, and bake in a moderate oven (350 degrees F.) about 30 minutes.
Serves 6.
Notes
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 -- Jean Beraud: La Parisienne, late 19th century. |
