Macaroni à la Calabresa
Origin: Buenos Aires
Source: Catalina Pardini, 1890
Ingredients
- Macaroni (macarrones)
- Grated cheese
- Breadcrumb (miga de pan), finely crumbled
- Melted butter
Instructions
- Cook the macaroni and put grated cheese in the bottom of a heatproof dish.
- Lay the macaroni over the cheese and level the surface.
- Top with breadcrumb mixed in equal parts with grated cheese, then melted butter.
- Bake with heat over the lid until the surface cheese colors; serve in the same dish.