Recipe no. 188 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 95.
Ingredients
- macaroni
- water
- salt
- beef juice
- pepper
- nutmeg
- grated cheese
Preparation
- CookingWith your macaroni cut to the proper length, plunge it into boiling salted water; let it cook thus, gently and covered, for about 20 to 30 minutes, this depends a little on the thickness of the macaroni; it can be judged by touch. Take particular care to cook it in plenty of water and with the boil barely perceptible. The same applies to all other pasta, it is on this that their goodness depends.
- FinishingOnce cooked, drain and put it into a saucepan with braised beef juice that has not been skimmed of fat, season with salt, pepper and nutmeg, add a few spoonfuls of grated cheese and toss briskly to blend it in well.
Reboul's text
With your macaroni cut to the proper length, plunge it into boiling salted water; let it cook thus, gently and covered, for about 20 to 30 minutes, this depends a little on the thickness of the macaroni; it can be judged by touch.
Take particular care to cook it in plenty of water and with the boil barely perceptible.
The same applies to all other pasta, it is on this that their goodness depends.
Once cooked, drain and put it into a saucepan with braised beef juice that has not been skimmed of fat, season with salt, pepper and nutmeg, add a few spoonfuls of grated cheese and toss briskly to blend it in well.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| macarroun | macaroni |
| esgouta | drain |
| sauta | toss |
| encourpoura | blend in |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 188, page 95. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.