|
Classic
Cook Books
< last page | next page >
page 20
and lay on the bottom some grated cheese and grated bread. Alternate the layers
of cheese with macaroni and on the top layer of macaroni put more cheese and
bread grated. Over the whole pour some melted butter, cover the casserole, (or
pyrex plate) and put it in the oven with a low fire. Keep for ten minutes or
more, until the top appears browned.
20
MACARONI NAPOLITAINE
(Maccheroni alla Napoletana)
Grind 1/4 lb. salt pork or bacon and fry it out in a saucepan. While it is
frying put one small onion through the grinder. As soon as the pork begins to
brown add the onion, the parsley chopped, a clove (or small section) of garlic
shredded fine, and a few dried mushrooms which have been softened by soaking in
warm water. When the vegetables are very brown (great care must be taken not to
burn the onion, which scorches very easily) add 1/2 lb. round steak ground
coarsely or cut up in little cubes. When the meat is a good brown color, add
some fresh or canned tomatoes or half a tablespoonful of tomato paste and simmer
slowly until all has cooked down to a thick creamy sauce. It will probably take
3/4 hour. The sauce may be bound together with a little flour it it shows a
tendency to separate.
< last page | next page >
Classic
Cook Books
|
