Macaroni à l’Italienne is a classic Italian-American dish that showcases the marriage of pasta and rich, flavorful ingredients. This dish has a fascinating history that traces its roots back to Italian immigrants who brought their culinary traditions to the United States in the late 19th and early 20th centuries. Macaroni à l’Italienne is a testament to the fusion of Italian and American flavors, resulting in a hearty, satisfying meal that has stood the test of time.
The origins of Macaroni à l’Italienne can be traced to the wave of Italian immigration to the United States in the late 1800s. Italian immigrants arrived on American shores with their cherished pasta-making techniques and a love for simple, rustic ingredients. In the United States, these immigrants adapted their traditional recipes to incorporate locally available ingredients, giving rise to a unique Italian-American cuisine.
Macaroni à l’Italienne was born out of this culinary fusion. It combines Italian pasta, typically macaroni, with a rich, tomato-based sauce and the American addition of cheese. Over time, it became a beloved comfort food in many Italian-American households and neighborhood restaurants.
INGREDIENTS
- 1/4 pound macaroni
- 2 tablespoons flour
- 2 tablespoons Crisco (or vegetable shortening)
- Salt and paprika to taste
- 1/2 cup brown stock
- 1/2 cup tomato pulp (thickened from long cooking)
- 1/2 cup grated cheese (traditionally Parmesan or a similar Italian cheese)
INSTRUCTIONS
- Cook the Macaroni:
- Bring a pot of salted water to a boil.
- Add the macaroni to the boiling water and cook until tender according to the package instructions.
- Once cooked, drain the macaroni and rinse it with cold water to stop the cooking process. Set it aside.
- Prepare the Tomato Sauce:
- In a saucepan, melt the Crisco (or vegetable shortening) over medium heat.
- Stir in the flour to create a roux. Cook the roux, stirring continuously, until it becomes lightly golden brown.
- Gradually add the brown stock while stirring to prevent lumps from forming.
- Add the tomato pulp to the sauce. The tomato pulp should be thickened from long cooking, providing a rich tomato flavor.
- Season the sauce with salt and paprika to taste. Simmer the sauce for a few minutes to allow the flavors to meld.
- Combine and Reheat:
- Add the cooked and drained macaroni to the tomato sauce. Stir to coat the pasta evenly with the sauce.
- Transfer the mixture to a double boiler and reheat it gently. This ensures the flavors meld together and the macaroni absorbs the sauce.
- Add Cheese and Serve:
- As the macaroni heats in the double boiler, gradually add the grated cheese while stirring. Continue heating and stirring until the cheese is melted, and the entire dish is very hot.
- Taste and adjust the seasonings if needed with more salt and paprika.
- Once the cheese is fully melted, the dish is ready to serve.
Macaroni à l’Italienne is a delightful combination of tender pasta, rich tomato sauce, and the creamy goodness of melted cheese. It’s a comforting dish that pays homage to the culinary heritage of Italian immigrants in America. Enjoy this hearty meal as a testament to the fusion of flavors that have made Italian-American cuisine so beloved.
