Tuesday, October 17, 2017
International Pasta Day
Leo Tolstoy's recipe for Mac n' Cheese - or to be more honest, his wife's recipe. How interesting. But if I am going to have macaroni, I prefer the description in Lampedusa's "The Leopard" in which Sicilian macaroni is described in loving, sensual terms. Not sure that Russian macaroni would fit the same bill but would love hear from those who tried. Amazon for $3.99
A grand, luxurious and filling dish of macaroni and meat encased in pastry, Timballo del Gattopardo translates as ‘The Leopard’s Pie’ and is named after Giuseppe di Tomasi di Lampedusa, a nineteenth century Sicilian prince who wrote Il Gattopardo, one of Italy’s most famous novels. The original recipe contained eggs from the ovary of a chicken, but hard boiled eggs work just as well today.
Cuisine of Sicily: "Carluccio's assistant has spent a day preparing the stock for the pie, from vegetables and a large joint of beef. But first, he has to make the pastry case. The dough is spread, liberally sprinkled with flour, over an earthen vessel and the excess removed, so that the vessel is coated with the pastry dough on the inside. The original recipe calls for the unborn eggs from the ovary of a chicken, but the yokes of plain eggs will do as well. While the pasta is boiling, finely chopped onions are added to abundant olive oil, to fry along with chicken and chicken livers and truffles (or Porcini mushrooms), two glasses of beef stock, cubes of cooked ham, a smattering of wine, and finally the eggs. Add everything to the pasta, which is very al dente, and the last touch - liberal quantities of Parmesan. Fill up the pastry case with the mix and cover with a dough lid, brushed with oil to give a nice crust. Sprinkle cinnamon and put into the oven for half an hour...."
Cuisine of Sicily: http://jostamon.blogspot.com.au/2008/12/il-gattopardo-and-cuisine-of-sicily.html