Boiled Macaroni a l'Italienne Recipe ingredients

To prepare this Boiled Macaroni a l'Italienne Recipe, first macaroni being a national article of food, the mode of cooking it is best understood in Italy. A better acquaintance with the Italian mode will, we hope, enable English cooks to convert a dish of macaroni into a wholesome and delicious preparation, such as is met with on the Continent. Dishes of macaroni, with tomatoes, truffles, game, or fish, are all good, and there is a great variety to be found. But one rule should be observed in the boiling of the macaroni. The following recipe, if properly attended to, will insure success: Put 5 or 6 ounces of the best Italian macaroni into plenty of boiling water, not less than 3 pints, 1 saltspoonful of salt, and 1 of fine pepper; simmer for twenty minutes, and drain. After this first boiling, which should be observed in the preparation of all dishes, return the macaroni to the stewpan, with 1/2 a pint of gravy or broth, according to the richness required, and simmer until the macaroni has imbibed all the liquid. Have ready grated of Parmesan and Gruyere cheese, mixed, 1/4 of a pound. Put half the quantity with the macaroni until nearly melted, then add the rest, and 1 ounce of butter. Move the contents of the pan round in one direction until the cheese has been well incorporated and dissolved in the macaroni. Turn it out on a hot dish, and serve. In this way macaroni is eaten at most of the best tables in Leghorn and Florence. Time, three-quarters of an hour. Sufficient for six or seven persons.