GNOCCHI OF FARINA OR CORNMEAL
Gnocchi alla Romana
- 1 pint of milk, or half milk and half water
- ½ cup farina or cornmeal
- Butter and grated cheese
- 1 egg
- Salt
Let the milk come to a boil, salt it and add the farina gradually, stirring constantly so it will not become lumpy. Take from the fire and add a tablespoon of butter and several tablespoons of grated cheese, also the egg slightly beaten. Mix well and spread out on a moulding board in a sheet about ¾ inch thick. When it is cold cut it in squares or diamonds. Put a layer of these on a shallow baking dish or platter that has been buttered. Sprinkle with cheese and dot with butter. Make another layer and so on until the dish is filled. Bake in the oven until the crust is well browned.
SPAGHETTI WITH ANCHOVIES
- ¾ lb. spaghetti
- 5 medium sized anchovies[5]
- Olive oil
- Canned tomatoes
Put the anchovies into a colander and dip quickly into boiling water to loosen the skins, and remove the salt. Skin and bone them. Chop them and put over the fire in a sauce-pan with a generous quantity of oil and some pepper. Do not let them boil, but when they are hot add two tablespoons of butter and three or four tablespoons of concentrated tomato juice made by cooking down canned tomatoes and rubbing through a sieve. Boil the spaghetti in water that is only slightly salted and take care not to let it become too soft. Drain thoroughly and put it into the hot dish in which it is to be served. Pour the sauce over the spaghetti, and if you have left the latter unbroken in the Italian style mix by lifting the spaghetti with two silver forks until sauce has gone all through it. Serve with grated cheese.
[5] ] See [Suggestions, page 5.]