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Ingredients 1/4 pound of macaroni (vermicelli or spaghetti)
Directions Fry half an onion slightly in butter, and as soon as it is coloured add a puree of two big cooked tomatoes. Then boil quarter of a pound of macaroni separately, drain it and put it in a deep fireproof dish, add the tomato puree and three dessertspoonfuls of grated Parmesan and Cheddar mixed, and cook gently for a quarter of an hour before serving. This dish may be made with vermicelli, spaghetti, or any other Italian pasta Notes This recipe (# 182) was taken from "The Cook's Decameron: a Study in Taste, containing over two hundred recipes for Italian dishes," by Mrs. W.G. Waters. It was published by William Heineman in 1920. For the entire cookbook see www.archive.org. Image: Valentin Alexandrovitch Serove: Jeune fille aux peches, 1887. |