3 “Yummy” Macaroni Recipes
1. MACARONI "ALLA SAN GIOVANNELLO"
While three-quarters of a pound of macaroni are boiling in salted water prepare the following:
Chop up fine two ounces of ham fat with a little parsley.
Peel six medium-sized tomatoes, cut them open, remove the seeds, and any hard or unripe parts, and put them on one side.
Take a frying-pan and put into it one scant tablespoon of butter and the chopped ham fat.
When the grease is colored put in the sliced tomatoes with salt and pepper.
When the tomatoes are cooked and begin to sputter put the macaroni into the pan with them, mix well, add grated Parmesan cheese, and serve.
2. RIBBON MACARONI (Pasta fatta in Casa. Fettuccini)
2 1/2 cups of flour
2 eggs
3 tablespoons of cold water
1/2 teaspoon of salt
Put the flour on a bread-board.
Make a hole in the middle of it, and break the eggs into it.
Add the water and the salt, and mix all together with a fork until the flour is all absorbed and you have a paste which you can roll out.
Then take a rolling-pin and roll it out very thin, about the thickness of a ten-cent piece.
Leave it spread out like this until it has dried a little.
Then double it over a number of times, always lengthwise, and cut it across in strips about one-half inch wide. Boil two quarts of salted water, and put the ribbons into it, and cook for ten minutes, then drain.
Serve with the meat and sauce as in receipt for Macaroni with Meat and Sauce, or with the tomato sauce and cheese only, as desired.
3. TIMBALE OF MACARONI
Take a small piece of ham fat, one-half of onion, piece of celery, parsley, small piece of carrot.
Chop up fine together.
Put into a saucepan, and when the vegetables are fried add two or three mushrooms which have been chopped fine; after five minutes add two tablespoons of tomato paste, thinned with five tablespoons of hot water (or equal quantity of tomato sauce without water).
When the sauce is cooked take out the mushrooms and put them on one side.
Take one-half pound of macaroni.
Boil in salted water for fifteen minutes, drain, and add the sauce described above.
Add two tablespoons Parmesan cheese, grated, and one tablespoon of butter.
Butter well a mold, then cover with a thin layer of bread crumbs the bottom and sides.
Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce.
Now add the other half of the macaroni, and then another thin layer of bread crumbs.
Put the mold into the oven without turning it over, and bake in a slow oven until well browned.
Then turn out and serve.
To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce; and one egg, hard boiled, and cut into four pieces.
Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.
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