maccheroni

From Italian maccheroni.

maccheroni sg or pl

1. Macaroni.
   • 1819 August, Galignani’s Traveller’s Guide through Italy; or, a Comprehensive View of the Antiquities and Curiosities of That Classical and Interesting Country: […], Paris: […] Galignani;  […], page 467:

     Large kettles stand full of dressed maccheroni, with cheese scattered over it, and decorated with small pieces of love apple.

   • 1826, [Alexander Brodie], The Prophetess: A Tale of the Last Century, in Italy, volume II, Edinburgh: […] Thomas Clark, […]; and Longman, Rees, Orme, Brown, and Green, London, page 300:

     Part of the supper, consisting of boiled and fried fish; French beans, and different kinds of fried vegetables, was quickly served; fried light pastes and a dish of maccheroni with cheese, were afterwards brought in.

   • 1856, Madame Émile de Girardin [i.e., Delphine de Girardin], translated by Alfred Elwes, “How to learn to make Maccheroni”, in Stories of an Old Maid Related to Her Nephews and Nieces, London: Addey and Co., […], section “The Isle of Cooks”, page 61:

     The whole of the next morning was taken up in kneading the paste for making the maccheroni; […]

   • 1890, George Gissing, The Emancipated: A Novel, volume I, London: Richard Bentley and Son, page 153:

     In the kind of eating-house that suited his mood, an obscure bettola probably never yet patronized by Englishman, he sat down to a dish of maccheroni and a bottle of red wine.

   • 1912, T.P.’s Magazine, volume 4:

     When the maccheroni are dried (twelve hours of exposure are usually sufficient) they are ready to be packed and shipped.

   • 1913, Cooking Club Magazine, volume 15, page 76:

     When Mariannina has sent us in a particularly nice and generous dish of maccheroni garnished with a few pieces of meat, she does not always serve the companatico, but keeps it for the evening meal, and boasts of her economy.

   • 1926, Edward Hutton, Cities of Sicily, London: Methuen & Co. Ltd., page 112:

     The maccheroni are of course excellent, but most foreigners cannot live on maccheroni alone.

   • 1933, Marie Van Vorst, The Gardenia, Mills & Boon, Limited, page 102:

     It didn’t take long for him to choose his table; for, sitting alone in a quiet part of the room, Colonel George Crimmins was eating maccheroni like a Neapolitan!

   • 1986, “Maccheroni baked in the oven”, in Pasta: From A to Z, Comet, →ISBN, page 79:

     During this time cook the maccheroni in salted water, drain when “al dente” and tip into the oven-dish containing the baked tomatoes, stir gently but thoroughly and bake for 5 minutes.

   • 1990, Carol Field, Celebrating Italy, New York, N.Y.: William Morrow and Company, Inc., →ISBN, page 201:

     In his book The Ten Pains of Death, Gavin Maxwell tells how only the mother may knead the flour, salt, water, and oil for homemade maccheroni, using a special board for making pasta and bread.

   • 1990, Massimo Alberini, “Pasta: Not Only Italian”, in Harlan Walker, editor, Oxford Symposium on Food & Cookery 1989: Staple Foods; Proceedings, Prospect Books, →ISBN, page 38:

     In 1835, however, while he was touring Campania, Alexandre Dumas wrote that the common people, the so-called lazzaroni, were living mainly on melons and pizzas, and he went on “Today maccheroni is a European food which has travelled like civilisation, and is to be found everywhere.”

   • 1992, Lynne Rossetto Kasper, The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food, New York, N.Y.: William Morrow and Company, Inc., →ISBN, page 127:

     Drop the maccheroni into the water and boil vigorously, stirring often, 12 to 15 minutes or until tender but still pleasingly firm to the bite.

   • 2004, Carol Helstosky, Garlic and Oil: Politics and Food in Italy, Berg, →ISBN, page 11:

     The woman who is less poor gives her neighbor the water in which her maccheroni was cooked, a whitish liquid that is spilled onto morsels of bread, making them softer and giving them at least a flavor of maccheroni.

   • 2007, Ken Albala, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Urbana, Ill., Chicago, Ill.: University of Illinois Press, →ISBN, page 175:

     When they are cooked, place in a plate, having first grated hard rather than fresh provatura cheese, canella well pounded and sugar however much will seem convenient, everything incorporate together so that the maccheroni is covered in cheese, after which fill the plates.

   • 2008, Margaret Fu, “Maccheroni with Sea Urchin Sauce”, in Enjoy Pasta at Home, Hong Kong, →ISBN, page 89:

     Cook the maccheroni in salted boiling water until al dente.

   • 2013, Barry Pennock-Speck, María M. del Saz-Rubio, editors, The Multimodal Analysis of Television Commercials (English in the World), Universitat de València, →ISBN:

     [Summary of the visual subject] a dish of maccheroni and a waiter serving it

   • 2018, Mary-Grace Fahrun, “Food”, in Italian Folk Magic: Rue’s Kitchen Witchery, Weiser Books, →ISBN, page 35:

     Add more gravy and toss until all the maccheroni are coated.

Plural of maccherone, of uncertain origin.

maccheroni m pl (plural only)

1. macaroni

• macchinerò, marocchine