The Italian Cook Book Part 2

SPAGHETTI OR MACARONI WITH b.u.t.tER AND CHEESE

(Pasta al burro e formaggio)

This is the simplest form in which the spaghetti may be served, and it is generally reserved for the thickest paste. The spaghetti are to be boiled until tender in salted water, taking care to remove them when tender, and not cooked until they lose form. They should not be put into the water until this is at a boiling point.

Take as much macaroni as will half fill the dish in which it is to be served. Break into pieces two and a half to three inches long if you so desire. The Italians leave them unbroken, but their skill in turning them around the fork and eating them =is not the privilege of everybody=. Put the macaroni into salted boiling water, and boil twelve to fifteen minutes, or until the macaroni is perfectly soft. Stir frequently to prevent the macaroni from adhering to the bottom. Turn it into a colander to drain; then put it into a pudding-dish with a generous quant.i.ty of b.u.t.ter and grated cheese. If more cheese is liked, it can be brought to the table so that the guests can help themselves to it.

The macaroni called "Mezzani" which is a name designating size, not quality, is the preferable kind for macaroni dishes made with b.u.t.ter and cheese.

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MACARONI WITH SAUCE

(Maccheroni al sugo)

The most appreciated kind of macaroni are those seasoned with tomato sauce or with brown stock (see nos. 12 and 13). The macaroni are boiled as above, then drained in a colander, returned to the saucepan and mixed with the sauce and grated cheese. For those who like it some b.u.t.ter may be added in the mixing.

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MACARONI WITH ANCHOVY SAUCE

(Maccheroni con salsa d'acciughe)

After the paste is drained thoroughly it is to be put into the hot dish in which it is to be served and the anchovy sauce poured over it and well mixed with two silver forks until the sauce has gone all through it. Some olive oil may be added, but grated cheese is not generally used with the anchovy sauce.

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MACARONI A LA CORINNA

(Maccheroni alla Corinna)

Put on the fire a pot with two quarts of salted water to which add a small piece of b.u.t.ter. When it begins to boil put in it 3/4 lb.

macaroni. Let it boil for five minutes, then drain them in a colander.

Put them again in new boiling water, prepared as above and let them cook on a slow fire. Drain them again. Cover the bottom of a plate with macaroni and cover this first layer with grated cheese and with some vegetables in macedoine, that is, chopped fine and fried brown with b.u.t.ter. Repeat the draining, moisten the macaroni with the water in which they have previously cooked and keep on a low fire for ten minutes more.

The =Macedoine= of vegetables can be made with a dozen Bruxelles sprouts or one cabbage, half a dozen big asparagus cut in little pieces, a carrot cut in thin slices, a dozen small onions, some turnips and half a dozen mushrooms. The mushrooms and the asparagus can be omitted. Melt some b.u.t.ter in a saucepan and when the turnips, the carrots and the onions are half cooked, add the cabbage or sprouts. Put in some water and some more b.u.t.ter, boil for ten minutes and then add the mushrooms and the asparagus, adding salt and pepper, and a little sugar if this is desired.

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MACARONI "AU GRATIN"

(Maccheroni al gratin)

Boil the macaroni in salted water until tender and drain them. b.u.t.ter slightly a fireproof ca.s.serole 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 b.u.t.ter, cover the ca.s.serole, (or =pyrex= plate) and put it in the oven with a low fire. Keep for ten minutes or more, until the top appears browned.

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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 coa.r.s.ely 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 if it shows a tendency to separate.

This sauce is used to dress all kinds of macaroni and spaghetti, also for boiled rice (see Risotto). The macaroni or spaghetti should be left unbroken when cooked. If they are too long to fit in the kettle immerse one end in the boiling salted water and in a very few minutes the ends of the spaghetti under the water will become softened so that the rest can be pushed down into the kettle. Be careful not to overcook it, and it will not be pasty, but firm and tender. Drain it carefully and put in a hot soup tureen. Sprinkle a handful of grated cheese over it and pour on the sauce. Lift with two forks until thoroughly mixed.

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MACARONI FRIED WITH OIL

(Maccheroni all'olio)

After the macaroni have boiled drain them and put them in a saucepan in which some good olive oil has already boiled, with a clove of garlic chopped fine. Let the paste fry, taking care that it doesn't stick to the bottom of the saucepan, and when it is well browned on one side, turn it to have the other side browned. Serve the macaroni very hot. Add no cheese.

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RISOTTO MILANAISE

(Risotto alla Milanese)

Melt a small piece of b.u.t.ter in a saucepan. Brown in the b.u.t.ter a medium sized onion, cut in thin slices. When the onion is browned, take it away from the saucepan and add little by little the rice, stirring it with a wooden spoon. Every time that the rice becomes dry, add some hot broth (or hot water) until the rice is completely cooked. Add salt and pepper and a little saffron, if you like it.

When the rice is almost cooked, add to it some brown stock. Dress with parmesan cheese and some b.u.t.ter. Mix well and serve hot. This dish must not be allowed to be overcooked or cooled before eating.

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RISOTTO WITH CHICKEN GIBLETS

(Risotto alla Milanese II)

The broth for this risotto may be made by cooking together the giblets, neck and tips of wings of a chicken which is to be roasted, or it may be made from the left-overs of roast fowl.

Boil the rice until it is about half done in salted water. Then let the water cook away and begin adding the broth, in such quant.i.ty that the rice will be nearly dry when it is tender. Fry one chopped onion in the oil or fat. Some mushrooms cut up small are a very good addition to this "=Soffritto=". Mince the chicken giblets and add to the onion. Stir the mixture into the rice. Add grated cheese and a beaten egg just as the rice is taken from the fire.

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(Risotto con piselli)

Wash and dry 1-1/2 lb. rice; chop fine one medium sized onion and put it on the fire with a small quant.i.ty of b.u.t.ter.

When the onion is well browned, add the rice little by little, stirring with a wooden spoon. Add some boiling water one cup at a time. Drain the peas previously prepared (fresh or canned peas may be used) and add them toward the end of the cooking. When the whole is almost cooked, add some salt and take it away from the water almost dry. Add some b.u.t.ter, stir and serve hot.