Maccaroni ‘All’ Italiana’
Prepare three-quarters of a pound of fresh maccaroni as in ‘alla Crema.’ Then place it in a sauce-pan with a gill of Vellutata sauce (see Sauces, p. 127), to which add a little Marsala, and a quarter of a pound of grated Parmesan cheese. Add very little salt, some pepper and nutmeg, and cook slowly for ten minutes, tossing frequently. Serve on a hot dish with grated Parmesan cheese separately.