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Ingredients 1 pound elbow macaroni
Directions Brown onion, parsley, chicken livers, and salami in melted butter; season.
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 -- Frederic Bazille Louis Auriol: Pechant a lag ligne, 1870. |