Macaroni a la Riccadonna
From The Daily news Cook book (1896).
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A historical recipe
The Daily news Cook book, by Inc Chicago Daily News (1896).
United States
Known as an American 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 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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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- Put tomatoes from a two-pound can in a saucepan and let simmer until quite thick and jelly like (which will take three hours or more).
- In the meantime take half a pound of salt pork and a large onion;
- cut in small pieces and fry to a nice brown, taking great care not to scorch;
- pour this into the tomatoes and let the whole simmer;
- cover half a pound or a little more of macaroni with plenty of boiling salted water and boil rapidly for twenty-five minutes;
- drain, put on platter or dish and pour over it the tomato sauce, and a generous sprinkling of grated cheese over the whole.
- Serve.
- What remains can be used in a stew or in soup the following day.
Plating
Cookware for this recipe
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Frying pan
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Large pot
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Saucepan
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Chef's knife
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Grater
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Colander