Macaroni A La Corinna Recipe

(Maccheroni alla Corinna)



Put on the fire a pot with two quarts of salted water to which add a

small piece of butter. When it begins to boil put in it 3/4 lb.

macaroni. Let it boil for five minutes, then drain them in a colander.

Put them again in new boiling water, prepared as above and let them cook

on a slow fire. Drain them again. Cover the bottom of a plate with

macaroni and cover this first layer with grated cheese and with some

vegetables in macedoine, that is, chopped fine and fried brown with

butter. Repeat the draining, moisten the macaroni with the water in

which they have previously cooked and keep on a low fire for ten minutes

more.



The Macedoine of vegetables can be made with a dozen Bruxelles sprouts

or one cabbage, half a dozen big asparagus cut in little pieces, a

carrot cut in thin slices, a dozen small onions, some turnips and half a

dozen mushrooms. The mushrooms and the asparagus can be omitted. Melt

some butter in a saucepan and when the turnips, the carrots and the

onions are half cooked, add the cabbage or sprouts. Put in some water

and some more butter, boil for ten minutes and then add the mushrooms

and the asparagus, adding salt and pepper, and a little sugar if this is

desired.

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