1 pound macaroni, cooked and drained

1/2 pound ricotta or cottage cheese
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon nutmeg
3 tablespoons hot water

Grated Parmesan cheese

In a bowl, mix together the ricotta, salt, pepper and nutmeg.

Beat in the hot water.

Toss with the hot macaroni and serve with grated Parmesan cheese.

Serves: 4-6.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image Pierre-Auguste Renoir: La cuellette des fleurs, around 1885.

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