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Ingredients Macaroni, a little over 1/2 pound
Directions Take long macaroni of Neapolitan style, which are better suited to this use, and cook them in slightly water until half done.
Notes This recipe (#54) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Constantin Alexeievitch Korovine: Le boulevard des Capucines a Paris, 1906. |