Calabrian Soup

Ingredients

• Chop up an onion
• four ounces of lean raw ham
• a bunch of parsley
• six tomatoes sliced
• a pound and a half of Naples macaroni
• six ounces of butter
• a pinch of pepper

Method

1. 1

   Fry the onion and ham until golden.

2. 2

   Add parsley, then tomatoes, and cook until moisture is lost.

3. 3

   Pass through a sieve.

4. 4

   Mix macaroni with butter, layer with cheese and sauce, and serve with broth.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 84. The excerpt below is the record exactly as published.

Calabriau Soup. Chop up an onion ; fry to a golden colour in a stew-pan; add four ounces of lean raw ham, grated ; a bunch of parsley stuck with cloves and peppercorns ; two minutes afterwards, add six tomatoes sliced, and freed from the skins and pips. As soon as the tomatoes have lost their moisture in the pan, pour over a little melted glaze and some reduced brown sauce ; boil for a few minutes, and pass all through a sieve. Have ready a pound and a half of Naples macaroni, cooked as directed above ; pour it into the pan and mix with six ounces of butter ; keep rolling the pan so that the butter and the macaroni shall get well mingled ; finish with a pinch of pepper

Cook this with the app: pantry check, scaling, and the assistant.