Recipe - Macaronada

Karen Mintzias
500 g Macaroni or spaghetti
4 l Water
2 tablespoon Salt
1 tablespoon Oil
3 tablespoon Butter
4 tablespoon Grated cheese
(Kefalotyri, Romano or
Parmesan)

TO COOK PASTA: Bring water to the boil with salt and oil. Keep water
boiling briskly and put in a handful of pasta at a time. Push into the
water slowly as the strands soften and curl around the sides of the pan.
Stir well as each lot is added, then boil briskly, stirring occasionally.
Cook until just tender test by biting a piece. Drain well in a colander
and return to pan in which it was cooked.

TO PREPARE FOR SERVING: Melt butter and heat to a deep golden brown do
not burn. Pour over pasta, add grated cheese and toss well to coat
strands.

Serve extra grated cheese in a bowl.

Source: The Greek Cookbook by Tess Mallos (ISBN: 1 86302 015 2)

Typed for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini