This cardinal macaroni recipe is a classic Catalan pasta gratin dish. They are also known by the name of party macarons, since they used to be made in celebrations. It is a curious dish that is sometimes served on a plate in a square mold, and is reminiscent of macaroni gratin with béchamel sauce and minced meat. They are seasoned with two combined sauces, which gives this recipe an exceptional creaminess. As a peculiarity, it is made in layers as if it were a Greek moussaka. After baking and a light gratin, the result is perfect for a family meal since it is a very caloric and enormously satiating recipe.
First, we cut the Iberian secret into strips and then into squares. In a frying pan we brown the secret and when it is, we reserve. In the same frying pan and with the secret fat, we confit the onion over low heat until it takes color. It is then when we return to recover the Iberian secret and add the fried tomato sauce. Mix and reserve.
For the second sauce, we put the liquid cream to reduce taking care that it does not come out when it rises. With the fire to a minimumadd the grated Parmesan and mix, making a kind of light béchamel (which we will also reserve).
Cook the pasta a little more than indicated by the manufacturer, so that it is slightly past (as was customary at the time of origin of the recipe). In a baking dish, we put a layer of fried meat, another layer of macaroni and another of cream and cheese sauce. We repeat the operation several times and finish with cream and cheese sauce.
Finally sprinkle the macaroni with more Parmesan and put in the oven, heating to 180ºC for seven or eight minutes and grilling the surface at 220ºC for another couple of minutes.
Ceramic oven dish El Corte Inglés
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