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

il/2 pounds fish l/2 teaspoon saffron i garlic clove, minced l/2 teaspoon cinnamon i sprig parsley, minced 2 tablespoons olive oil 2 tomatoes, sliced Juice 1 lemon 2 sweet peppers, sliced % cup rice Put fish in a kettle with garlic, parsley, tomatoes and peppers, saffron, cinnamon, olive oil and lemon juice. Simmer over the fire with enough water to cover well. When fish is done, remove it and keep hot over steam. Strain the broth. Cook rice in the broth and serve around the fish. MACARONI IN SAUCE (Macarrones al Jugo) 1 pound macaroni % pound cooked ham 2% quarts boiling water 1 sprig parsley, minced Salt 1 garlic clove, minced !/4 pound cooked beef 2 tablespoons butter Yz cup tomato paste Cook the macaroni in boiling salted water for 15 minutes, then drain. Plunge it into cold water and drain again. Mince the meats, add parsley and garlic and saute all in butter 10 minutes. Add tomato paste and J/2 cup of boiling water and stir well. Cook 15 minutes and mix in the drained macaroni, tossing it in the sauce until it is hot, then serve. SPANISH MACARONI {Macarrones Espahol) *4 cup chopped mushrooms 2 cups canned tomatoes 1 cup chopped onions 1 cup cheese, grated 1 tablespoon butter il/2 cups macaroni, cooked 54 cup ripe olives % cup chopped pimentos % cup chopped sweet peppers 1 teaspoon salt 3 hard-boiled eggs, sliced Cook mushrooms and onions in butter. Add tomatoes, part of cheese, macaroni, ripe olives, peppers, pimentos, and salt. Put into a buttered baking dish in alternate layers with hard-boiled eggs and remaining cheese. Make top layer of cheese. Bake in a moderate oven (350°F.), 15 to 20 minutes. TIMBALE OF MACARONI (Timbal de Macarrones) J4 pound macaroni 1 tablespoon flour Salt 1 cup macaroni water 3 tablespoons butter l/2 cup tomato paste 1 tablespoon chopped mush- 6 tablespoons grated Parmesan rooms cheese Break the macaroni into short lengths, cook 15 minutes in boiling salted water, drain and put in a baking dish. Melt butter, add chopped mushrooms, cook 2 or 3 minutes and stir in the flour. Add 1 cup of the macaroni water and the tomato paste. Season to taste. Pour over macaroni. Stir well and add the cheese. Bake for 10 minutes and serve very hot. STUFFED MACARONI {Macarrones a la Sausond) % pound macaroni Butter Minced meat Toasted crumbs Salt Tomato juice Choose macaroni large as a finger, and break in 3-inch lengths. Stuff each piece with some finely minced meat (ham, veal, or the breast of chicken), and place carefully in a saucepan. Just cover with salted boiling water and cook 6 to 8 minutes. Then remove with a skimmer and put a layer of the macaroni into a buttered baking dish. Baste generously with melted butter, put bits of butter between the pieces, and strew over the macaroni toasted bread crumbs that have been moistened with tomato juice. Repeat with successive layers; reduce the water the macaroni was cooked in, and pour into the dish. Bake 10 minutes and serve. MACARONI FOR FESTIVALS {Macarrones de Vigilia a Divertideos) i pound macaroni Salt Tomato sauce Pepper 6 eggs Grated Parmesan cheese