Ingredients
1/2 pound shell macaroni
2 cups breadcrumbs
1 small can pimentos
1 cup Caciocavallo cheese, diced
1/2 cup parsley, minced
2 teaspoons salt
1 1/2 cups milk, scalded
2 eggs, beaten
1/2 cup onion, minced
1/2 teaspoon pepper
5 tablespoons olive oil
Directions
Cook macaroni shells in boiling, salted water until tender; drain.
Combine shells with cheese, parsley, pimentos, onion, salt, pepper, milk and oil; blend in eggs, pour into an oiled ring mold, and set mold in a pan of hot water.
Bake about 40 minutes in a moderate oven (350 degrees F.).
To serve, unmold on a serving dish and fill center with creamed vegetables.
Serves 8.
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 -- Berthe Morisot: Cache-cache, 1873. |
