The European cookbook for American homes (from Italy, Spain, Portugal and France)

Turn the cooked spaghetti into a hot dish. Put into it % cup of sweet butter, sprinkle over it % cup grated Parmesan cheese and lift and move it about with fork and spoon until thoroughly melted and mixed. SPAGHETTI WITH ANCHOVIES— I Soak 8 salted anchovies for 2 hours in plenty of water; remove the skin, tails and bones, and shred the meat. Mix with Spaghetti al Burro. SPAGHETTI NEAPOLITAN STYLE (Spaghetti alia Napoli) i onion, chopped i cup meat broth 2 garlic cloves, minced i cup tomato juice or 2 tablespoons olive oil l/z cup tomato paste and 3 tablespoons minced ham Vi cup water 2 slices highly spiced sausage, Salt and pepper chopped Cooked spaghetti (see recipe) 6 mushrooms, chopped Grated Parmesan cheese Fry onion and garlic in oil until golden. Add ham, sausage and mushrooms and continue frying. Add broth and tomato juice and season with salt and pepper. Cover closely and sim- mer until all ingredients are blended. Pile cooked spaghetti on a hot platter, pour sauce in the middle and sprinkle generously with Parmesan cheese. SPAGHETTI WITH TOMATO SAUCE 1 onion, chopped 1 cup meat broth 1 garlic clove, chopped x/i teaspoon minced parsley 1 tablespoon olive oil Salt and pepper 1 cup tomato juice Cooked spaghetti (see recipe) Grated Parmesan cheese Fry onion and garlic in olive oil until golden. Add tomato juice, meat broth and parsley and season with salt and pepper. Mix with cooked spaghetti and sprinkle liberally with grated Parmesan cheese. SPAGHETTI WITH ANCHOVIES— II {Spaghetti con Acciughe) Soak and fillet l/2 dozen salt anchovies. Shred them and heat in J4 cup olive oil. Add J4 cup tomato puree and 2 tablespoons butter. Heat and pour over freshly cooked spaghetti. SPAGHETTI WITH LIVER Yi inch slice beef or pork liver 2 cups hot water 1 onion, chopped Salt and pepper 1 tablespoon butter 1 teaspoon minced parsley l/2 cup tomato pulp Cooked spaghetti (see recipe) Grated Parmesan cheese Remove skin and veins from liver and cut in dice. Slowly fry onion in butter until it begins to brown. Add liver and cook 5 minutes. Add tomato pulp, hot water, seasonings and parsley, and simmer 20 minutes. Have spaghetti drained and very hot. Add liver and its sauce, mix and sprinkle with Parmesan cheese. \ SPAGHETTI ST. REMO 3 tablespoons fat l/z cup water 1 onion, chopped x/i teaspoon salt 1 clove garlic, minced Few grains pepper % pound mushrooms Few drops Worcestershire sauce 1^2 cups tomato soup Cooked spaghetti (see recipe) Grated Parmesan cheese Melt fat, add onion, garlic and mushrooms, peeled and thinly sliced. Cook until brown, about 10 minutes. Add soup, water, salt, pepper and Worcestershire. Simmer 5 minutes. Drain spaghetti well and arrange piping hot on serving dish, pour sauce over it and sprinkle generously with grated Parmesan cheese. SPAGHETTI FLORENTINE Mix cooked chopped chicken livers and minced green peppers with cooked hot spaghetti and serve with plenty of tomato sauce and grated Parmesan cheese. Other meats, as well as chopped cooked mushrooms, may be substituted for the chicken livers.