Macaroni à la Italienne
Ingredients
- 1/4 pound of macaroni
- 2 tablespoonfuls of butter
- 1 tablespoonful of flour
- 1/4 teaspoonful of salt
- 1/4 teaspoonful of paprica
- 1/2 cup of well-seasoned stock
- 1/2 cup of well-reduced tomato pulp
- 1/4 cup of grated Parmesan cheese
Instructions
Have ready the macaroni, cooked until tender, but not broken, in boiling salted water, and then drained, and rinsed in cold water.
Make a sauce of butter, flour, salt, paprica, stock and tomato pulp. Add the drained macaroni and stir occasionally, while it becomes thoroughly heated, then add Parmesan cheese. Lift the macaroni with a fork and spoon so as to mix thoroughly with the cheese, and serve at once.
Strain the tomatoes through a sieve sufficiently fine to keep back the seeds, and cook the pulp, very slowly, until reduced to at least half its bulk. A more hearty dish may be served by adding, just before the cheese, three-fourths a cup of cold tongue cut in thin slices and then stamped into small fanciful shapes with a French cutter; or the tongue may be cut simply in small cubes.
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Source
Salads, Sandwiches, and Chafing-Dish Dainties (1909)