1/8 pound slat pork, chopped fine
1 tablespoon olive oil
1 clove garlic, minced
3 tablespoons tomato paste
6 cups water
1 teaspoon salt
1/4 teaspoon black pepper
3 cups broccoli flowerets or 1 package frozen broccoli flowerets

2 cups short macaroni

1/3 cup Parmesan cheese

Brown the salt pork in a saucepan; add the oil, garlic, tomato paste, water, salt and pepper; bring to a boil and cook over low heat 20 minutes.

Add the broccoli, cover and cook 5 minutes.

Mix in the macaroni and cook 10 minutes longer.

Serve with the cheese.

Serves: 4-5.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org... Image -- Andrea Mainardi, detail 17th century.

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