The macaroni may be broken into pieces one and one-half inches long, or it may be cooked whole. In all recipes the macaroni must first be prepared as follows:
Grease the bottom of a deep saucepan and then add two quarts of boiling water. Let boil for two minutes and then add the macaroni. Stir for a few minutes and then cook for fifteen minutes. Turn into a colander and drain. Then blanch under the running cold water for three minutes. Let drain. It is now ready to use in any number of ways. Greasing the saucepan prevents the macaroni from sticking to the bottom, while it is cooking.
The Italian prepares a seasoning as follows:
Seasoning
* 2 leeks
* 6 branches of parsley
* 2 green or red peppers
* 4 branches of celery
* 6 onions
* tiny bit of garlic
* 1 small can of tomato paste
Instructions
Wash leeks, parsley, peppers, and celery. Pare onions and garlic. Place in a chopping bowl and chop very fine. Now place in one-half cup of vegetable cooking oil in a saucepan and add the vegetables. Cook slowly until soft and then add tomato paste. Blend well and then pour in a bowl or jar and set in a cool place. This mixture will keep in the refrigerator or in a cool place for one week in summer time and from ten to twelve days in winter. This mixture is called tomato aux fine herbes.
Small portions of meat that would be insufficient to serve alone can be utilized in making these dishes. When making gravy, prepare enough so that a cup or more may be set aside to use in the macaroni dishes. Bones, gristle and meat joints left on the serving platter may all be made into stock, from which the various gravies can be made. The Italian cook uses a small piece of meat for flavoring, usually chopping it in small pieces.
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