Macaroni "Au Gratin"
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
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.
Method
Chef Wood
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- Boil the macaroni in salted water until tender and drain them.
- Butter slightly a fireproof casserole 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 butter, cover the casserole, (or pyrex plate) and put it in the oven with a low fire.
- Keep for ten minutes or more, until the top appears browned.
Plating
Cookware for this recipe
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Casserole pot
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Grater
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Colander