Those who have been following my blog know that I have a book coming out about Angelica Balabanoff by McFarland Publishers in the Fall 2015, The Strange Comrade Balabanoff: The Life of a Communist Rebel. To celebrate the book launch, for the time being I will dedicate my blog to various themes about Angelica, her life, friends and favorite recipes. In one of my previous blogs I wrote about Angelica’s dinner with Lenin that took place in 1918 described by her in her memoirs My Life as a Rebel.
In her book about Mussolini The Traiter Angelica mentioned a dinner she had with Mussolini in 1912. Two dinners with two greatest men of the 20th century. Both stunning by their simplicity. As a rule she was not interested in food. This time she went through the menu mentioning “… delicious macaroni with cheese, past’asciutta, house wine [for Mussolini] and water” for Angelica. Trying to put myself in Angelica’s shoes, even though I did not have anyone in front of me to act as Mussolini, I decided make both dishes. There are numerous recipes of Macaroni with Cheese. As I know that Angelica never had an oven, I opted for a basic stovetop recipe with no added chicken, ham or shrimps.
1 1/4 cups uncooked elbow macaroni (about 6 ounces)
1 cup 1% low-fat milk
2 tablespoons all-purpose flour
1 1/4 cups (5 ounces) shredded reduced-fat sharp cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cook pasta according to package directions, omitting salt and fat. Drain.
Combine milk and flour in a medium saucepan, stirring with a whisk. Cook over medium heat 2 minutes or until thick, stirring constantly with a whisk. Add cheese, salt, and pepper, stirring with a whisk until smooth. Add pasta; toss to coat. Let stand 4 minutes. Serve and enjoy.
Follow me on blog for Dinner with Mussolini – Part II for past’asciutta definition, recipes and more.
For more information about Angelica please go to the page About Angelica