Spaghetti a la Italienne
- 1/4 pound spaghetti
- Salt
- Soup stock
- 1 ounce cheese, grated
Cut spaghetti into 4-inch pieces. Simmer for 15 minutes in plenty of boiling water, salted. Drain. Put the spaghetti into a saucepan and pour atop it the strong soup stock, enough to prevent burning. Strew over it the cheese. When the cheese is melted, dish out. Put alternate layers of spaghetti and cheese, then turn over the soup stock and bake for half an hour.
Submitted by Jun 7, 2009
5 min
75 min
80 min