MACARONI "ALLA SAN GIOVANNELLO"
While three−quarters of a pound of macaroni are
boiling in salted water prepare the following: Chop up fine
two ounces of ham fat with a little parsley. Peel
six medium−sized tomatoes, cut them open, remove the
seeds, and any hard or unripe parts, and put them on
one side. Take a frying−pan and put into it one scant
tablespoon of butter and the chopped ham fat. When
the grease is colored put in the sliced tomatoes with salt
and pepper. When the tomatoes are cooked and begin
to sputter put the macaroni into the pan with them, mix
well, add grated Parmesan cheese, and serve.