Minestrone Nationali (Macaroni Soup)

Ingredients

• twenty ladlefuls of stock made from veal, fowls, or any other birds
• twelve ounces of large Naples macaroni
• two ounces of fresh butter
• the fourth part of a fillet of beef braised or roasted
• four ounces of fresh Parmesan cheese

Method

1. 1

   Reduce stock to half; blanche macaroni and boil in half of the stock with butter and pepper.

2. 2

   Chop beef, grate Parmesan.

3. 3

   Layer macaroni, Parmesan, and beef in a tureen, pouring over the macaroni liquor and remaining stock.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 227. The excerpt below is the record exactly as published.

Minestrone National! (Macaroni Soup) Storione Bracciato (Stewed Sturgeon) Polio Alia Cacciatora Lingua d'Agnello (Stewed Chicken) (Sheeps' Tongues) Picciani con Cavoli Biaciati (Braised Cabbage and Pigeons) Pudino-ti Vermicelli Fritata Siciliana Bomboni Ratafini (Vermicelli Pudding) (Pancakes Glazed) (Ratafias Cream) Dolce alle mandorle (Marzipan) Frutta (Fruit) 572 SICILY Minestrone Nationali. (Macaroni Soup.) Take twenty ladlefuls of stock made from veal, fowls, or any other birds, or better, a mixture of the lot. Reduce this to half ; blanche twelve ounces of large Naples macaroni, and boil it thirty minutes, slowly, in one-half of the stock, with two ounces of fresh butter and a little pepper ; chop the fourth part of a fillet of beef braised or roasted, removing all the fat particles ; grate four ounces of fresh Parmesan cheese

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