![]() ![]() So at that time the industry of pasta-making must have been well-established in this place. In this town they make a food from flour in the form of strings.Enough is produced to supply, as well as the towns of Calabria, thosein Muslim and Christian regions, too’. Let us leave the description to the great Arab geographer, Al Idrisi who, in 1154, in his book Libro di Ruggero, said: ‘In Sicily there is a town called Trabia, an enchanting place blessed with water year-round andmills. Certainly the medieval housewives of the time would put something of the type into the pan of soup, also using different types of grain such as spelt, barley and rye but for the arrival of pasta as we understand it today it is necessary to jump a few centuries when several fast Arab ships landed on the beach of a green bay dotted with the golden colour of wild oranges. Origins in Sicilyįollowing the trail of pasta through the dark centuries after the fall of the Roman Empire is a long and difficult matter: the absence of documents and sources makes the road hard. ![]() History, the real history, however, tells things differently, and knows perfectly well that at the time of Marco Polo’s return, pasta had been eaten at the Venetian table for at least two centuries. And, who knows, perhaps the novelty for the great traveller was in the raw material, because pasta made from rice flour – if this is what is being talked about – had probably not yet been seen by us. Then there is the more famous story of Marco Polo who returns from China with a packet of Chinese noodles in his bag. A legend, naturally, because at the time of magicians and witches Christopher Columbus had not yet discovered America and its tomatoes. Serve as delicious toppings for both sliders and macaroni cheese.Who is this mysterious and important character whose invention is so much part of Italian life? He does not have, as he would deserve, squares or streets named after him despite the fact that no Italian could imagine what an upset there would be in eating habits if pasta disappeared from the table.įable and legend have often accompanied this essential of Italian cuisine, some given credit by the signature of famous writers, such asthe authoritative Matilde Serao, who told us of a magician who, in a dark Neapolitan ‘basso’, with doors and windows locked to keep outprying eyes, stirs a reddish concoction in a cauldron with the unmistakable odour of spaghetti with meat sauce. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm. ![]()
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