I have no idea just how old this recipe really is, but I did see it in a 1974 Italian cook book (my birth year)

and it does kinda have a 70’s feel to me,

along with the childhood satisfaction of having that “gussied-up”

shells-n-cheese vibe.

So yea, 1974

– I’m going with that.

IMG_1706Also today:

Mafaldine, with spicy tomato braised sausage balls!

Tagliatelle, with caper, anchovy and parsley “Salsa Verde”