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X Italian Pasta Dishes
Tagliarelle and Lobster (Baked tagiarelle, layered with lobster)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Cook's Decameron" by W.G. Waters (William Heineman, 1920)

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1/2 pound of tagliarelle
1/4 pound of lobster
Grated Parmesan and Cheddar


Boil half a pound of tagliarelle, and cut up a quarter of a pound of lobster.

Butter a fireproof dish, and strew it well with grated Parmesan and Cheddar mixed, then put in the tagliarelle and lobster in layers, and between each layer add a little butter.

Strew grated cheese over the top, put it in the oven for twenty minutes, and brown the top with a salamander.


The recipe in this entry comes 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 -- Italian Chocolate maker, 19th century.

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