Macaroni Milanese

Ingredients

• Boil the macaroni as usual
• equal parts of Parmesan and Swiss cheese grated
• equal parts of Parmesan and Swiss cheese grated
• A little cayenne pepper greatly improves the flavor
• ½ lb. being enough for a large dishful
• Pour over it enough unskimmed morning's milk to cover the whole

Method

1. 1

   Boil the macaroni as usual; drain it in a colander; then put it into a deep earthen-ware baking-dish in successive layers of macaroni and grated cheese.

2. 2

   Lay slices of fresh butter on the top.

3. 3

   Bake in a regularly heated oven for fifteen or twenty minutes.

4. 4

   Serve up quickly, and do not let it become dry by exposure to too intense a heat.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 245. The excerpt below is the record exactly as published.

equal parts of Parmesan and Swiss cheese grated. Stir gently, and as soon as the cheese has melted, serve. Macaroni Milanese. — Boil the macaroni as usual ; drain it in a colander ; then put it into a deep earthen-ware baking-dish in suc- cessive layers of macaroni and grated cheese. A little cayenne pepper great- ly improves the flayor also. Lay 218 Macaroni, Pat6 of MACARON I Noodles, or Nouilles on the top slices of fresh butter, % lb. being enough for a large dishful. Pour over it enough unskimmed morning's milk to cover the whole

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