Macaroni at the Rossini of Acqualagna

For Gioacchino RossiniThis dish was the trigger of a real war, the so -calledMacaroni warwith Alexandre Dumas Fatherwho, invited to dinner by the composer to taste the truerecipeof macaroni at theNeapolitan, a truffle -based dish, iMacaroni to Rossini, in fact.

Deceived, refused to taste it, unleashing the disappointment ofRossini. Walking through the streets ofAcqualagna, in the province of Pesaro and Urbino, therefore you will not be able to give up a gastronomic stage to taste this fabulous dish.

Macaroni to Rossini

This is the original recipe ofMacaroni to RossiniJust as it came to us by the composer, written on December 26, 1866.

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Preparation:15 minutes minutes

Cooking:15 minutes minutes

15 minutes minutes

Total time:45 minutes minutes

Range:First dishes

Kitchen:Marche cuisine

Keywords:delicious first courses

Servings:4 people

Equipment

• Chopping board
• Sharp knife
• Non -stick pan
• Large, deep pot
• Colander
• Wooden spoon

Ingredients

• 200 gr macaroni
• 50 gr cheese grated
• 50 gr butter
• 5 dl broth
• 10 gr Mushrooms dried
• 2 no Truffles chopped
• 100 gr Ham chopped lean
• 1 no tomatoes
• 1 dl Cream
• 2 glasses Champagne
• 1 pinch four spices
• 1 bunch herbs
• 1 pinch Orange bitter

instructions

Preparation of the sauce

• Leave to cook over low heat for about an hour.
• Switch to the Chinese strainer and keep in a water bath.

Cooking the pasta

• Cooking is one of the most important operations and it is necessary to reserve the greatest cure. We start by pouring the pasta into a previously prepared broth in the boil; The broth must have been filtered.
• Cook the pasta on a low heat after adding some cream of cream and a pinch of bitter orange.
• When the macaroni took a transparent color for the degree of cooking, they are immediately removed from the fire and drained until they contain more water; It is kept aside before being placed in layers.

Strati preparation

• It is at this point that the pan in the ground of Vesuvius is necessary. After having slightly gainhed with clarified butter and cooled the pan, you pour a layer of sauce, then one of macaroni, which must be covered with a layer of parmesan and grated gruvinas and butter.
• Then add another layer of macaroni which is covered in the same way, all wet from the sauce.
• To the last layer, add a little breadcrumbs and butter and put the pan for the au gratin.

Gratin

• The difficulty is to brown the dish for the moment you have to be eaten.
  

Notes

To be sure you can make good macaroni, first of all you need to have adequate pastations. The dishes of which I serve from Naples and sell themselves under the name of Terre del Vesuvius.