Definition of "maccheroni"
maccheroni
noun
Quotations
Large kettles stand full of dressed maccheroni, with cheese scattered over it, and decorated with small pieces of love apple.
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
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.
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
The whole of the next morning was taken up in kneading the paste for making the maccheroni; […]
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
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.”
1990, Massimo Alberini, “Pasta: Not Only Italian”, in Harlan Walker, editor, Oxford Symposium on Food & Cookery 1989: Staple Foods; Proceedings, Prospect Books, page 38
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.
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., page 127
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.
2007, Ken Albala, The Banquet: Dining in the Great Courts of Late Renaissance Europe, Urbana, Ill., Chicago, Ill.: University of Illinois Press, page 175