Recipe no. 189 bis from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 95.
Ingredients
- macaroni
- tomato sauce
- butter
- grated cheese
Preparation
- PreparationOnce cooked and drained, put it into a saucepan with 2 or 3 spoonfuls of tomato sauce, a good piece of butter, a few spoonfuls of grated cheese and seasoning; toss well to bind it. These three ways of preparing may be applied to all the other pastas, such as tagliarini, spaghetti, sifflets and noodles.
Reboul's text
Once cooked and drained, put it into a saucepan with 2 or 3 spoonfuls of tomato sauce, a good piece of butter, a few spoonfuls of grated cheese and seasoning; toss well to bind it.
These three ways of preparing may be applied to all the other pastas, such as tagliarini, spaghetti, sifflets and noodles.
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 |
|---|---|
| sauta | toss |
| liga | bind |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 189 bis, page 95. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.