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Timbale of Macaroni

A historical recipe from Simple Italian Cookery, by Antonia Isola.

A historical recipe

Simple Italian Cookery, by Antonia Isola. Project Gutenberg eBook #6385.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Simple Italian Cookery, by Antonia Isola. Digitised by Project Gutenberg, eBook #6385 (https://www.gutenberg.org/ebooks/6385). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Italy. Associated with Italy by the book is about Italian cookery (Cooking, Italian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. Take a small piece of ham fat, one-half of onion, piece of celery, parsley, small piece of carrot.
  2. Chop up fine together.
  3. Put into a saucepan, and when the vegetables are fried add two or three mushrooms which have been chopped fine;
  4. after five minutes add two tablespoons of tomato paste, thinned with five tablespoons of hot water (or equal quantity of tomato sauce without water).
  5. When the sauce is cooked take out the mushrooms and put them on one side.
  6. Take one-half pound of macaroni.
  7. Boil in salted water for fifteen minutes, drain, and add the sauce described above.
  8. Add two tablespoons Parmesan cheese, grated, and one tablespoon of butter.
  9. Butter well a mold, then cover with a thin layer of bread crumbs the bottom and sides.
  10. Pour into the mold one-half the macaroni, then place on it a layer of mushrooms which you have taken out of the sauce.
  11. Now add the other half of the macaroni, and then another thin layer of bread crumbs.
  12. Put the mold into the oven without turning it over, and bake in a slow oven until well browned.
  13. Then turn out and serve.
  14. To this timbale, if desired for variety, cold meat of any kind cut up fine may be added to the sauce;
  15. and one egg, hard boiled, and cut into four pieces.
  16. Add the egg, and the pieces of meat which you have removed from the sauce, to the timbale at the same time that you add the mushrooms.