Italian Pastes
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Contains
Milk
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
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- TIMBALE BE MACARONI.— E.
- R.
- 499.
- — Soften the macaroni by boiling it fast until it will cut easily without breaking, but do not let it be too soft ;
- then cut it into pieces £ incli long, and with great exactness, that all should be of the same size ;
- butter a mould, stick the ends of the macaroni quite close together all over it, so as to look like a honeycomb ;
- then spread a thin layer of quenelle farce over the macaroni ;
- fill up the mould with a mince of stewed ox-palates cut into small pieces, and small button mushrooms, either pickled or fresh, moistened well with white sauce ;
- close the mould, and boil it for f of an hour ;
- turn it out very carefully, and serve it with thick white sauce and mushrooms.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Spatula