Spaghetti a la Napolitaine

Ingredients

• half a pound of spaghetti
• an ounce and a half of butter
• half a sixpenny bottle of French tomato conserve
• pepper
• salt
• two tablespoonfuls of freshly grated Parmesan cheese
• two or three spoonfuls of good gravy

Method

1. 1

   Boil spaghetti in salted water.

2. 2

   Strain and melt butter in a saucepan, adding tomato conserve, pepper, salt, and gravy.

3. 3

   Boil for 10 minutes, then mix in spaghetti and Parmesan gently.

4. 4

   Serve in a silver dish with extra cheese.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 23. The excerpt below is the record exactly as published.

Spaghetti a la Napolitaine (Spaghetti, Neapolitan Fashion). — Boil about half a pound of spaghetti, broken into convenient lengths, in plenty of boiling salted water. Stir every now and then, and when it is done, which it should be in about fifteen minutes, pour a jug of cold water into the saucepan before taking it off the fire, and then strain the spaghetti on to a sieve, so that it is perfectly free from all water. Melt an ounce and a half of butter in a clean saucepan, add half a sixpenny bottle of French tomato conserve, with pepper and salt to taste, and two or three spoonfuls of good gravy. Let it boil for ten minutes, then remove the saucepan to the side of the fire, and put in the spaghetti a little at a time. Mix thoroughly, adding two tablespoonfuls of freshly grated Parmesan cheese

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