Pasticcio di Maccheroni

Ingredients

• macaroni
• cheese
• eggs

Method

1. 1

   Prepare macaroni pie with cheese and eggs.

Nutrition per serving

As published

This recipe was extracted from The gourmet's guide to Europe (1903) by Newnham-Davis Lieut.-Col., page 145. The excerpt below is the record exactly as published.

eggs delGiglio and a filetto alia Parigina are safe and sound dishes, while if he should be there during the season of the famous Brobdingnagian asparagus from Pescia, he will have a real treat if he eat it a burro e formaggio , in other words alia Parmigiana. For morning and afternoon refreshers go to Carlo Caselli’s carlo Caselli, in the Via Filungo. Mine host is a ViaFilungo gentleman of culture, with a profound knowledge of Lucca, and will discuss the antiquities of the place with you while you discuss his excellent vermouth and bitter. Rome A man who loved strange experiments in eating, once asked me in Rome to dine with him at a very cheap inn outside one of the gates, and he explained how the dinner was arranged. He had found a hostel which did not provide food, but if you bought a lamb l6 4 ^the Gourmet's Guide to Europe from a shepherd outside the gate, so as to save the octroi , you could have it cooked in a great pot, a certain amount being charged for the cooking ; and you bought your wine, as a matter of course, at the inn. The carters and herds were, he told me, the people who partook of this repast, and every man ate his own lamb, leaving little but the bones. I did not go to that inn. That place of refreshment was at one end of the social ladder; the Grand, Excelsior, Regina, and Quirinale are at the other. Set a man down in the restaurant of the Grand, or of the Excelsior, or in the Winter Garden of the Quirinale, and there will be nothing to give him a hint as to whether he is in London, or Paris, or Rome. He will eat an excellent dinner- — French in all respects — and will be waited on by civil waiters, whom he knows to be foreigners, but who will answer him in English whatever language he addresses them in. At any of these restaurants an excellent dinner of ceremony can be given. The last time that I stayed at the Grand, I ate the table (Thote dinner on several occasions and found it good. The Umberto, the San Carlo in the Piazza San Carlo, and the Colonna in the Piazza Colonna, are the typical city restaurants ; but they have a leaning towards the French cuisine. To eat Italian food, Delle Venete, Via try Delle Venete in the Via Campo Campo Marzio Marzio, which has a garden. The full name of this restaurant was Delle Belle Venete, and it was kept by three sisters, Venetians, the last of whom died last year. In the summer lunch in the garden of the Tre Re, hard by the Pantheon, where you must talk Italian, or else make signs. Bucci, in the Piazza della Coppelle, is the Scott’s Bucci, Piazza or Driver’s of Rome, and you can dine della Coppelle or lunch there off shell-fish soup, and the fish which comes from Anzio and the other fishing villages of the coast. Italy 265 There is a curious restaurant close by the station — Vagliani is, I fancy, the owner — where artichokes are the staple fare, and where the decorations are in keeping with the food. You will find the foreign colony of art students — Danes, Norwegians, Germans | — in the restaurants of the Via delle Croce. The Scandinivo is an excellent little cheap restaurant, which sends out dinners to the neighbouring scandinivo, Via apartments. The diplomatists and Porta Pinciana. such of the society folk of Rome who remain in the city in summer often dine on the terrace of the Castello Constantino, high on one of the hills. Of course there are Roman dishes without number, and these are some of the best known of them : — The Zuppa di Pesce is a Bouillabaisse without any saffron. The fish and shell-fish (John Dory, red mullet, cuttle-fish, lobster, whiting, muraena , and mussels) which compose it are served on toast. The Fritto di Calamaretti is a fry of cuttle-fish in oil. Cinghiale in agro dolce is wild boar cooked in a sauce of chocolate, sugar, plums, pinolis , red currant, and vinegar. A Bacchio e Capretto alia Cacciatora is very young lamb and sucking-goat cut into small pieces, and cooked in a sauce to which anchovies and chillies give the dominant taste. Polio en padella are spring chickens cut up and fried with tomatoes, large sweet chillies, and white wine. Pasticcio di Maccheroni is an excellent macaroni pie, and Gnocchi di Patele are little knobs of paste boiled like macaroni. Broccoli, green peas cooked with butter and ham, and, above all, the Roman artichoke stewed in oil — which is to be obtained at its best in the old Jewish eating-houses of the Ghetto — are the vegetables of Rome. A very small ham is one of the local delicacies. Gnocchi di latte are custards in layers, each of which is seasoned with either sugar or butter, or cinnamon or Parmesan cheese

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