Neapolitan Macaroni


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Ingredients and proportions:

  • 500 g macaroni
  • 500 g of tomatoes
  • 1 onion
  • 1 handful of dried mushrooms
  • 200 g of melting toast cheese (or mozzarella)
  • Breadcrumbs
  • grated cheese
  • butter
  • oil
  • salt
  • pepper

Difficulty: medium preparation: 1 hour and 15 minutes – Cooking time: 10 minutes

Directions:

Keep this tasty, rich pasta dish in the freezer to present after reheating in the oven. Sauté chopped onion in oil, then add tomato pulp, salt and pepper and cook until sauce thickens.
Meanwhile, soak the dried mushrooms in a little warm water, rinse them and fry them in a little butter, checking the seasoning. Cook the pasta in plenty of boiling salted water, drain it when it is ready and season it with the sauce and a little grated cheese. Put half of the pasta in an aluminium container, cover with the melted cheese and mushrooms, add the rest of the pasta, sprinkle with breadcrumbs and butter and cook in the oven at 160° for 10 minutes. Let cool and freeze.

Note:

One of the best food products of Italy, the parmesan is however very unknown in the rest of Europe where it is rarely consumed fresh. There is a big difference in taste between the grated parmesan that you find in bags and the one that is grated from the fresh piece.
The latter is not pungent and gives your pasta a very different flavor than the one provided by gruyere.


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