For the following dishes, tagliarelle and
spaghetti are recommended.
No. 182. Macaroni with Tomatoes
Ingredients: Macaroni, tomatoes, butter, onion, basil, pepper,
salt.
Fry half an onion slightly in butter, and as soon as it is coloured
add a puree of two big cooked tomatoes. Then boil quarter of a
pound of macaroni separately, drain it and put it in a deep
fireproof dish, add the tomato puree and three tablespoonsful of
grated Parmesan and Cheddar mixed, and cook gently for a quarter of
an hour before serving. This dish may be made with vermicelli,
spaghetti, or any other Italian paste.
No. 183. Macaroni alla Casalinga
Ingredients: Macaroni, butter, stock, cheese, water, salt, nutmeg.
Cut up a quarter pound of macaroni in small pieces and put it in
boiling salted water. When sufficiently cooked, drain and put it
into a saucepan with two ounces of butter, add good gravy or stock,
three tablespoonsful of grated Parmesan and Cheddar mixed, and a
tiny pinch of nutmeg.
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