225 g (8 oz) macaroni
50 g (2 oz) butter
1 egg white
4 tablespoons grated Parmesan cheese
2 heaped tablespoons breadcrumbs
1 small onion
225 g (8 oz) minced pork
225 g (8 oz) minced beef
salt and white pepper
2.5 cm (1 in) piece cinnamon stick
150 ml (1/4 pint) dry white wine
2 tablespoons concentrated tomato puree
150 ml (1/4 pint) meat stock
50 g (2 oz) butter
1 egg white
4 tablespoons grated Parmesan cheese
2 heaped tablespoons breadcrumbs
1 small onion
225 g (8 oz) minced pork
225 g (8 oz) minced beef
salt and white pepper
2.5 cm (1 in) piece cinnamon stick
150 ml (1/4 pint) dry white wine
2 tablespoons concentrated tomato puree
150 ml (1/4 pint) meat stock
For the sauce:
50 g (2 oz) butter
3 tablespoons flour
450 ml (3/4 pint) milk
salt and white pepper
3 tablespoons grated Parmesan cheese
1 egg yolk
1 tablespoon single cream
3 tablespoons flour
450 ml (3/4 pint) milk
salt and white pepper
3 tablespoons grated Parmesan cheese
1 egg yolk
1 tablespoon single cream
For the topping:
2 tablespoons breadcrumbs
2 tablespoons grated Parmesan
cheese 25 g (1 oz) butter
2 tablespoons grated Parmesan
cheese 25 g (1 oz) butter
method
1. Cook the macaroni according to the manufacturer's instructions, then rinse in cold water and drain in a sieve.
2. Melt half the butter in a saucepan and coat the macaroni. Whisk the egg white until stiff, fold in half the cheese, then stir the mixture into the macaroni.
3. Grease a large baking dish with butter and sprinkle with half the breadcrumbs. Tip half the macaroni into the dish.
4. Chop the onion and fry it in the remaining butter in a large frying pan until golden brown.
5. Add and fry the meat, separating it with a fork. Add salt and pepper, the cinnamon, wine, tomato puree and stock and simmer in an open pan until you have a thick sauce.
6. Remove the cinnamon. Stir the remaining breadcrumbs and cheese into the minced meat mixture and spread the mixture over the macaroni in the dish. Cover with the remaining macaroni. To make the sauce, melt the butter in a saucepan, sprinkle in the flour and stir over a low heat until golden.
7. Gradually stir in the milk, season to taste and simmer for 5 minutes, stirring continuously. Stir the cheese into the sauce. Beat the egg yolk with the cream, stir 2 tablespoons of hot sauce into the egg and cream, remove the sauce from the heat and stir the egg and cream mixture into the sauce. From this point on the sauce should not be allowed to reach boiling point.
8. Pour the cheese sauce over the macaroni in the dish. Mix the breadcrumbs with the grated cheese, sprinkle the mixture over the sauce and dot with the butter.
9. Bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 40 minutes.
Serve with: tomato salad.
2. Melt half the butter in a saucepan and coat the macaroni. Whisk the egg white until stiff, fold in half the cheese, then stir the mixture into the macaroni.
3. Grease a large baking dish with butter and sprinkle with half the breadcrumbs. Tip half the macaroni into the dish.
4. Chop the onion and fry it in the remaining butter in a large frying pan until golden brown.
5. Add and fry the meat, separating it with a fork. Add salt and pepper, the cinnamon, wine, tomato puree and stock and simmer in an open pan until you have a thick sauce.
6. Remove the cinnamon. Stir the remaining breadcrumbs and cheese into the minced meat mixture and spread the mixture over the macaroni in the dish. Cover with the remaining macaroni. To make the sauce, melt the butter in a saucepan, sprinkle in the flour and stir over a low heat until golden.
7. Gradually stir in the milk, season to taste and simmer for 5 minutes, stirring continuously. Stir the cheese into the sauce. Beat the egg yolk with the cream, stir 2 tablespoons of hot sauce into the egg and cream, remove the sauce from the heat and stir the egg and cream mixture into the sauce. From this point on the sauce should not be allowed to reach boiling point.
8. Pour the cheese sauce over the macaroni in the dish. Mix the breadcrumbs with the grated cheese, sprinkle the mixture over the sauce and dot with the butter.
9. Bake on the middle shelf of a moderately hot oven (200°C, 400°F, gas 6) for 40 minutes.
Serve with: tomato salad.
serving amount
serves 6
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
