"Some dishes have names that are designed to impress. Spaghetti Aquitania is one example, with a reference to a historic French region known for its wine and black truffles. If you saw it on a menu, you'd probably expect something luxurious and sophisticated, prepared with imported ingredients or fancy techniques. But pull out an old recipe card, and you'll realize that the dish is actually an unfussy vintage casserole made from extremely common ingredients. No labor-intensive prep or trip to the specialty grocer required."
"The recipe for spaghetti Aquitania can be found in a cookbook called "Caruso Recipes for Spaghetti, Elbow Macaroni, and Egg Noodles," which was first published by the Atlantic Macaroni Company in 1940. A baked pasta dish that combines spaghetti with cottage cheese, pimiento, carrots, onion, and minced parsley or green pepper, the mixture is cooked into a thick loaf that can be sliced and topped off with a mix of finely chopped pecans, almonds, and walnuts."
Spaghetti Aquitania originated in a 1940 cookbook published by the Atlantic Macaroni Company called Caruso Recipes for Spaghetti, Elbow Macaroni, and Egg Noodles. The dish is a baked pasta casserole combining spaghetti with cottage cheese, pimiento, carrots, onion, and minced parsley or green pepper, formed into a thick loaf that can be sliced. The loaf is topped with a mix of finely chopped pecans, almonds, and walnuts. Taste is relatively plain and comforting, described as warming and appetite-inducing. The recipe invites customization with additional herbs, spices, proteins, roasted vegetables, caramelized onions, roasted garlic, or swapping cottage cheese for ricotta to add creaminess.
Read at Tasting Table
Unable to calculate read time
Collection
[
|
...
]