Minestre Asciutte

“Short” Soup—Macaroni

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Minestre Asciutte are also popular in Sardinia. One of their favourite ways of cooking macaroni is to cook it in either lamb or pork fat, after it has been blanched in boiling salted water for not more than 2 to 3 minutes, according to the kind of macaroni used. It is put in a pan in the hot fat, with small pieces of either lamb or pork, chopped tomatoes, chopped garlic, and curd, mixed with a little water and salt, and moistened with a little game stock, if this is obtainable. The whole is well mixed, and simmered till the meat and macaroni are tender. It is a somewhat rich and sufficing dish, and extremely tasty.