Agnellotti
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- a pound of maccaroni as
- two ounces of good butter
- a tablespoonful of salt
- five tablespoonfuls of grated Gruyere cheese
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- tMaccaroni ' Timbale alia Napolitana' Boil half a pound of maccaroni as in ^ alia Crema.' Prepare a timbale shape about seven inches in diameter and butter it.
- Arrange long maccaroni round and round the mould inside until it is covered, and then stand it in the icebox until wanted.
- Put the remaining maccaroni into a sauce-pan with two ounces of good butter, tossing well for five minutes, then add a tablespoonful of salt and a little cayenne pepper, five tablespoonfuls of grated Gruyere cheese, and a quarter of a pint of Tomato sauce (see Sauces, p.
- 126), and again toss all well together.
- Add some thin slices of truffles and boiled tongue, toss for two minutes, and take it off the fire to cool for a quarter of an hour.
- Then fill the mould with the maccaroni, taking great care not to disturb the inside coil of maccaroni.
- Put the mould into a large sauce-pan, filled to only half the height of the mould with water, and place it in a moderate oven to cook for one hour.
- When done turn the timbale carefully out of the mould on to a hot dish, pour a little hot Tomato sauce round it, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Grater
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Spatula