Macaroni à l'Italienne (Macaroni, Italian Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 500 grammes macaroni
- salt
- pepper
- nutmeg
- 150 grammes grated Gruyère and Parmesan
- 60 grammes butter
Instructions
- Cook the macaroni in boiling water and drain it completely.
- Put it in a sautoir and toss it over the fire to dry it.
- Season with salt, pepper and nutmeg.
- Bind it with the grated Gruyère and Parmesan and the butter in small pieces.
- Toss the whole to secure the binding, then arrange in a timbale.