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X Italian Pasta Dishes
Shells with Ricotta Sauce (using milk and parsley)
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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Ingredients

1 pound shell macaroni

1 cup milk
salt and pepper
1 pound Ricotta cheese
1/2 bunch parsley, minced



Directions

Cook macaroni shells in boiling, salted water until tender; drain.

Place Ricotta in a double boiler with milk, parsley and seasoning; cook about 5 minutes, and mix with shells.

Serve hot.

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 -- Edouard Manet: En bateau, 1874.

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