Macaroni, Neapolitan Style
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Archive recipe
A historic Creole dish of macaroni, sauce espagnole, tomato sauce, parmesan cheese and mushrooms. Adapted from Macaroni, Neapolitan Style, from The Picayune's Creole Cook Book (1910).
Adapted from Macaroni, Neapolitan Style, in The Picayune's Creole Cook Book (1910), preserved in the Open Recipe Archive's Louisiana Creole Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/louisiana-creole/recipes/macaroni-neapolitan-style-2.md.
The dish
4 of 12 items checked
archive.org
4 of 12 items checked · 5 aisles
Boil the macaroni, and cut into pieces of about two inches long, after draining thoroughly
Place it in a saucepan with a half pint of Tomato Sauce and Sauce Espagnole, and add the cheese
Add the herb bouquet, tied together
Cut the truffles and mushrooms and carrot into dice-shaped pieces; mince the celery and add
Add the beef tongue cut into small dice-shaped pieces
Add the Claret
Let all cook for about fifteen minutes, tossing frequently in the meantime
When ready to serve, remove the herb bouquet and send to the table hot
Adapted from Open Recipe Archive · The Picayune's Creole Cook Book (1910; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)