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Potage De Macaroni a LA Palerme

A hearty soup of macaroni with beef, pork, Parmesan, and herbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Potage De Macaroni a LA Palerme

Ingredients

Directions

Prepare

  1. Prepare and reduce the consommé by half.

Make the beef mixture

  1. Brown the pork in butter with garlic and white pepper for 10 minutes over moderate heat.

  2. Add the diced beef shank and sauté briefly.

  3. Mix in the reduced consommé, bouquet of herbs, cloves, and tomato sauce.

  4. Simmer on low heat for 3 hours until the beef is tender.

  5. Remove the garlic and herb bouquet before serving.

Assemble and serve

  1. In a soup tureen, layer grated Parmesan, macaroni, and beef mixture, repeating layers and finishing with Parmesan.

  2. Pour a little of the beef broth and reduced consommé over the top before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Clove + thymetop 2% of all pairs
    Smell alikestrong
    Cooked together4,108 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Garlic + thymetop 4% of all pairs
    Smell alikestrong
    Cooked together5,608 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. White pepper + macetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lean salted pork
Browns in butter to build savory, aromatic flavor at the start of the soup.
Beef shank
Simmers for 3 hours until tender, adding meaty body to the soup.
Reduced consommé
Concentrates the broth's flavor and gives the soup its liquid base.
Parmesan cheese
Melts into the layers, adding salty, savory richness and depth.
Macaroni
Provides the starchy pasta body that soaks up the broth in layers.
Butter
Carries flavor and helps brown the pork for a richer taste.

Swap the white pepper

How well each one fits the dish's main ingredients (beef, pork, butter, clove, garlic, thyme, mace):

  1. Marjoramfits better
  2. Winter savoryfits better
  3. Allspicefits better
  4. White pepperthe original

Fit is the average pairing score against beef, pork, butter, clove, garlic, thyme, mace. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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