Italian Macaroni
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 6 ingredients
- a pound of the best Italian macaroni
- an ounce of grated Parmesan
- Salt
- an ounce of fresh butter
- a gill of good gravy
- three pints of boiling water
Contains
GlutenMilk
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Throw a quarter of a pound of the best Italian macaroni into three pints of boiling water with a small teaspoonful of salt, and let it boil fast for twenty minutes.
- Drain the macaroni as dry as possible in a colander, put it into a clean stewpan with a gill of good gravy, an ounce of fresh butter, and an ounce of grated Parmesan, or other cheese.
- Stir over a slow fire for five minutes, and serve.
- If mushrooms are plentiful, a few stewed in the gravy before putting it to the macaroni make an excellent addition.
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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Wooden spoon
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Colander