Macaroni gratin . The sauce at the table


The recipes of traditional Neapolitan cuisine.

Coming from the seventeenth century thanks to the Marquis Louis de Bechamel , the sauce in this dish is the queen baked. Thanks to its binding properties and its taste , allowing the cook , to couple it with many different ingredients. Mushrooms , sausage, peas , ham , bacon and provolone combinations more frequently. But absolutely , without companions dish , is a simple and highly effective .

Ingredients (for 4 people):

400 g macaroni stripes

50 g flour

50 g butter

500 dl milk (preferably skim)

250 g smoked cheese

50 g grated cheese

3 tablespoons bread crumbs




Making of recipe.

In a saucepan, make a liquid butter. Removing it from the heat, add this to the flour in most spoons. It is recommended to use a wooden spoon. Made it unique in the mixture, put on the fire starting to add little to the time the milk , stirring constantly making not to form clots . After a few minutes add little by little nutmeg and pepper. Add salt . The baking is finished when the mixture begins to boil . Do not go over otherwise it becomes too thick . Drain the pasta and pour the sauce into the pot along with the chopped and provolone cheese . Grease a medium sized baking dish and storing all the dough . Sprinkle the bread crumbs on the surface and put in the oven for about 20/30 minutes until the surface is golden and brown (use also a bit of grill towards the end of cooking) .