A recipe from cheese lover’s paradise
The American president Thomas Jefferson encountered macaroni both in Paris and in northern Italy. He drew a sketch of the pasta and wrote detailed notes on the extrusion process. In 1793, he commissioned American ambassador to Paris William Short to purchase a machine for making it. Evidently, the machine was not suitable, as Jefferson later imported both macaroni and Parmesan cheese for his use at Monticello In 1802; Jefferson served “a pie called macaroni” at a state dinner. The menu of the dinner was reported by Reverend Manasseh Cutler, who apparently was not fond of the cheesy macaroni dish, Nevertheless, since that time, baked macaroni and cheese has remained popular in the United States and around the world.
Ingredients: 8 persons
800 gr Maccheroni (macaroni)
(Or a pasta of your choice)
250 gr Pecorino Pepato
(Or pecorino Roman0)
300 gr provolone provoletta
300 gr scamorza
250 gr Parmigiano Reggiano
(Smoked mozzarella)
500 gr mascarpone
1 ½ cup of milk
2 ½ cup of pasta water
1 glass of Moscato d’Asti
(Sweet white wine)
1 tbsp dried oregano
1 tbsp dried sage
8 garlic cloves
6 slices white bread
300 gr Pancetta
300 gr Coppa
1 tbsp course sea salt
1 cup of olive oil
A twist of black pepper
FOLLOW ME HERE:
Facebook:
Google +:
YOUTUBE MUSIC LIBRARY:
Going Going Gone: The 126ers
On My Way Home: The 126ers
Water Lily: The 126ers
Summer Nights: The 126ers