Maccheroni al Pomidoro

Ingredients

• some large tomatoes
• a large onion
• half a pound of minced ham
• a bouquet of garni
• some peppercorns
• a clove of garlic
• a quarter of a pint of reduced Espagnole sauce
• a pound of macaroni
• half a pound of butter
• a handful of grated Parmesan

Method

1. 1

   Prepare tomatoes by removing skin and seeds.

2. 2

   Brown onion in butter, add ham, bouquet garni, peppercorns, and garlic.

3. 3

   Add tomatoes, thicken, strain, and mix with boiled macaroni and butter.

4. 4

   Layer with Parmesan and finish with sauce.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 20. The excerpt below is the record exactly as published.

Maccheroni al Pomidoro II re dei Cuochi Remove the skin and the seeds from some large tomatoes ; cut them in pieces and put them into a colander to drain. Then slice a large onion ; put it into a saucepan with some butter over the fire, and when it begins to brown add half a pound of minced ham, a bouquet of garni, some peppercorns, and a clove of garlic. Two minutes after put in the tomatoes ; stir gently till they begin to thicken, then add a quarter of a pint of reduced Espagnole sauce ; let this simmer for a few moments, then strain the mixture through a fine sieve. Boil a pound of macaroni ; strain it, and put it into a saute pan with half a pound of butter broken up ITALIAN 45 into small pieces. Stir gently on the side of the fire till the butter is melted ; add a little pepper ; put the macaroni into the dish in layers, alternat- ing them with a handful of grated Parmesan

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