Macaroni Milanaise
From elgourmand2 8 years ago
- 30 Min to make
- Serves 4
Sam Sifton , at N.Y.T. says “This is a dish that originated in ‘‘The Escoffier Cookbook’’ as a ‘‘garnish’’ for lamb chops: macaroni and cheese, essentially, for fancy people. It serves well as a main dish, but double the recipe. Read more Escoffier added both truffles and tongue to the mix, and you can, too, though it is hardly necessary. Serve with a salad if not lamb chops, and give thanks for the old ways”. This made a very different Mac and cheese. As a standalone dish it would need more ham and more than a salad to back it up but as a side for lamb chops or a lamb roast it would be great. See less
Ingredients
- • ½ pound dried macaroni pasta, or cavatelli, gemelli, even ziti. shopping list
- • 4 thin slices ham, about 2 ounces, cut into thin ribbons. shopping list
- • 3 or 4 small mushrooms, ideally wild, sliced thin. shopping list
- • 2 Tbs. tomato purée. shopping list
- • 2 Tbs. Madeira. shopping list
- • 3 Tbs. grated Parmesan cheese. shopping list
- • 3 Tbs. grated Gruyère cheese. shopping list
- • 2 Tbs. unsalted butter. shopping list
- • ½ tsp. ground nutmeg. shopping list
- • Kosher salt and freshly ground black pepper to taste. shopping list
How to make it
- 1. Cook the pasta until it’s just shy of tender, according to the instructions on the pkg.
- 2. Meanwhile, put the ham, mushrooms and tomato purée in a small sauté pan, and pour the Madeira over the top. Cook over medium heat until the liquid has reduced to a glaze, the ham is heated through and the mushrooms are beginning to brown. Turn the heat off and set aside.
- 3. Reserve a cup of the pasta water, and drain the pasta well. Return the pasta to the pot, then add the cheeses and butter, and stir to combine. Add the seasonings, and stir some more, adding, if necessary, a little of the reserved pasta water to loosen the pasta and help melt the cheeses. Add the mushroom mixture, and stir to combine.
- 4. Taste for seasoning. Serve with salad, or as a ‘‘garnish’’ for roasted or sautéed lamb.
People Who Like This Dish 2
- twill10 Cape Girardeau, MO
- clbacon Birmingham, AL
- elgourmand2 APia, Samoa
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