Ingredients
1 pound thin spaghetti
1 3-pound chicken, cut up
1/4 cup olive oil
1 veal knuckle
2 teaspoon salt
1 cup ripe olives, chopped
1 teaspoon paprika
1/4 cup pimiento, chopped
1 pound thin spaghetti
1/4 teaspoon pepper
1/4 cup onion, minced
1/4 cup green pepper, minced
1 1/2 cups Parmesan cheese, grated
Directions
Wash and dry chicken, then brown in hot olive oil; remove to deep kettle and add veal knuckle with enough boiling water to cover, add salt and pepper; cover and simmer until tender, about 2 hours.
Remove meat from chicken and veal bones, and cut into small strips.
Skim fat from broth, measure and add enough water to make 2 quarts.
Cook onion and green pepper with paprika in skillet, in which chicken was browned, until lightly browned; add to broth with pimiento and cut-up meat, heat to boiling and spaghetti; cook uncovered until spaghetti is tender.
Do not drain.
Add olives and 1 cup of cheese; heat.
Serve on large, deep platter, sprinkled with remaining cheese.
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 -- Giuseppe De Nittis: Petit dejeune au jardin, around 1884. |
