Stir over a brisk fire, and serve very hot.
No. 184. Macaroni al Sughillo
Ingredients: Macaroni, stock, tomatoes, sausage, cheese.
Half cook four ounces of macaroni, drain it and put it in layers in
a fireproof dish, and gradually add good beef gravy, four
tablespoonsful of tomato puree, and thin slices of sausage.
Sprinkle with grated Parmesan and Cheddar, and cook for about
twenty minutes. Before serving pass the salamander over the top to
brown the macaroni.
No. 185. Macaroni alla Livornese
Ingredients: Macaroni, mushrooms, tomatoes, Parmesan, butter,
pepper, salt, milk.
Boil about four ounces of macaroni, and stew four or five mushrooms
in milk with pepper and salt. Put a layer of the macaroni in a
buttered fireproof dish, then a layer of tomato puree, then a layer
of the mushrooms and another layer of macaroni. Dust it all over
with grated Parmesan and Cheddar, put it in the oven for half an
hour, and serve very hot.
No. 186. Tagliarelle and Lobster
Ingredients: Tagliarelle, lobster, cheese, butter.
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