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Macaroni à la Napolitaine

Macaroni à la Napolitaine from Erken 1914: 250 g boiled macaroni is folded into 2 dl tomato sauce and 2 dl white sauce with 80 g parmesan, truffle, mushroom, and a little tongue, tossed for 10 minutes over the heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 435 (falt i det fri)

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About the dish

A finer party variation of macaroni with both tomato sauce and white sauce, parmesan, truffle, and mushroom. The tongue appears in the ingredient list without being mentioned in Erken's method; it is finely cut and mixed in with the other additions.

How to make it

  1. 1

    Prepare the macaroni

    Boil the macaroni tender in salted water, cut it up, and let it steam thoroughly dry.

  2. 2

    Boil the sauces

    Bring the tomato sauce and the white sauce to a boil together.

  3. 3

    Mix everything

    Fold the macaroni into the sauce, add the grated parmesan, finely cut truffle, mushroom, and tongue.

  4. 4

    Heat through

    Toss the mixture over the heat for 10 minutes and serve.

Changes from the original

The units have been modernized (del. → dl). The tongue, missing from the original's method, has been placed together with the truffle and mushroom. The steps are numbered.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 435) → 1949 (korrekturlest, s. 489)~31% av teksten endretfjernetlagt til
250 gr. makaroni 80 gr. reven parmesanost skarpost 15 gr. tunge 4 champignons 2 trøfler 2 del. tomatsaus dd. tomatsaus. 2 del. dd. hvit saus. Den kokte, opskaarne opskårne makaroni tørres tørkes godt. Tomatsausen og den hvite saus gives gis et opkok sammen, makaronien vannes varmes heri, tilsættes tilsettes den revne ost, den finskaarne finskårne trøffel og champignons; rystes over varmen i 10 minutter.

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Frequently asked questions

What does the sauce in this macaroni dish consist of?
Two sauces are combined: 2 deciliters tomato sauce and 2 deciliters white sauce. They are brought to a boil together before the macaroni is folded in.
How long should the dish stay on the heat at the end?
After the grated parmesan (80 g), finely cut truffle, and mushroom have been added, the dish is tossed over the heat for 10 minutes.
Why should the macaroni be dried?
The boiled, cut-up macaroni is dried thoroughly so it does not water down the sauce, and better absorbs the flavor of the tomato and white sauce.
What ingredients are needed for four servings?
250 g macaroni, 80 g grated parmesan cheese, 15 g tongue, 4 mushrooms, 2 truffles, 2 dl tomato sauce, and 2 dl white sauce. The recipe is from Henriette Schønberg Erken's Stor kokebok (1914), p. 435.

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