Ingredients
Boneless beef, about 4x6 inches
For stuffing meat
A piece of salt pork
A clove of garlic
Parsley
Salt and pepper.
A piece of ham, cut into thin slices
Some raisins and Indian nuts
For sauce
A piece of salt pork
Some onion
Three or four slices of peeled tomato
Tomato sauce
Tossing
Some piquant cheese
Directions
Take a piece of boneless beef, about 4x6 inches.
Chop a piece of salt pork together with a clove of garlic, parsley, salt and pepper.
Cut a piece of ham into thin slices, add some raisins and Indian nuts.
Stuff the meat with these ingredients.
Tie the the meat with a strong thread to prevent loosening of the spices.
Chop another piece of salt pork together with some onion; place it in a pot together with the meat and allow it to brown evenly.
As soon as the salt pork has dissolved, add three of four slices of peeled tomato, and when this is done, gradually add a sufficient amount of tomato sauce.
Allow it to boil slowly till it thickens.
Add enough water to cover the meat, also a pinch of salt and pepper, and allow it to boil on a low fire for an hour and a half.
When fresh tomatoes are not available, canned tomato sauce or tomato paste serves the purpose as well. As for the macaroni, be sure to boil them in a large pot and in plenty of water.
Do not allow them to be overdone.
With this gravy and some piquant cheese the Neapolitans season their macaroni, while the meat is used as a side dish.
Notes
This recipe (#55) 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 -- Mariano Fortuny y Carbo Marsal: Le jardin de la maison de Fortuny, around 1889. |
