Macaroni, French Style
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g long Neapolitan macaroni
- g butter
- g gruyere
- g parmesan
- broth
Instructions
- Cook the macaroni two-thirds of the way in lightly salted water and drain.
- Bring the broth to a boil, add grated gruyere and butter, and melt them well with a spoon.
- Pour the cheese-broth over the drained macaroni immediately, so the gruyere does not sink and clump.
- Finish cooking on the heat, keeping a little sauce; dress with parmesan and serve, with extra parmesan on the side for those who like it sharp.