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Risotto alla parmigiana s křupavým guanciale a balzamikovým dochucovadlem
Zapečené těstoviny gramigna se sýrem
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Postup
- Přiveď k varu velké množství osolené vody. Mezitím do rendlíku nastrouhej všechny tři sýry a přidej mléko, muškátový oříšek a špetku pepře.
- Směs nech na sporáku na mírném ohni rozpustit a za občasného míchání ji přiveď k varu. Přidej lžíci mouky a míchej metličkou, dokud nebude omáčka hladká a krémová.
- Těstoviny vlož do vroucí vody a slij je minutu nebo dvě před koncem doporučené doby vaření. Na středním ohni promíchávej těstoviny s omáčkou a přidej trochu vody z vaření, aby se omáčka rovnoměrně rozprostřela.
- Horké těstoviny podávej posypané černým pepřem a ozdobené několika lístky čerstvé petržele.
Více o tomto receptu
Hlavní chod, ale také příloha ke grilovaným pokrmům či masovým jídlům: makarony se sýrem mají název, který vykouzlí úsměv, a chuť, která tě přiměje snít.
"Liber de coquina" is the name of an ancient cookbook written in Latin dating back to the 1200s. Among its handwritten pages, you can find the recipe for "Makerouns," a pasta dish with cheese, whose name inevitably reminds us of our macaroni. Who knows if this is the beginning of the story of the dish we affectionately call Mac & Cheese today.
It is certainly in the 18th century that Mac & Cheese set out to conquer the world. They found a place in the famous English cookbook The Experienced English Housekeeper and, in France, they met the American president, Thomas Jefferson. He was so struck by their taste that he wanted to reproduce them in his villa in Monticello, Virginia. So, it's with him that the "macaroni and cheese" began their first journey to the United States.
Whether a main course or a side dish for meat-based recipes, Mac & Cheese is an American classic that has never forgotten its European roots. It's a timeless recipe that tells a long story and reminds us that sometimes, the love of one person is enough to take us to the farthest corners of the world.
Preparation time: 25 minutes
Servings: 4
Ingredients
400 g short pasta of your choice
400 ml milk
200 g Parmigiano Reggiano DOP 18 months Emilia Food Love
80 g Mild Provolone Emilia Food Love
100 g Soft Pecorino Emilia Food Love
1/2 teaspoon nutmeg
1 level tablespoon of white flour type "00"
Fresh parsley
Salt and pepper
Method
- Bring plenty of salted water to a boil. In the meantime, grate the three cheeses into a saucepan and add the milk, the nutmeg, and a pinch of pepper.
- Melt the resulting mixture on the stove over low heat, stirring occasionally, until it comes to a boil. Add the tablespoon of flour and stir with a whisk until the sauce becomes smooth and creamy.
- Drop the pasta in the boiling water and drain it a minute or two before the recommended cooking time. Stir the pasta over medium heat with the sauce, adding a little cooking water to distribute the sauce evenly.
- Serve the hot pasta with a sprinkling of black pepper and a few leaves of fresh parsley.
Tip: If you want an even more intense flavor, you can choose to use the 36-month DOP Parmigiano Reggiano, Strong Provolone, and Aged Pecorino.
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