84. Maccheroni alla Francese

Macaroni French Style

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

I say French style because I found this recipe in a cookbook of that nation, but as often happens with printed recipes, which rarely coincide with what must be done in practice, I had to change the proportions of the ingredients as follows:

Ingredients

  • 300 grams (about 10-½ ounces) of Neapolitan-style long macaroni
  • 70 grams (about 2-⅓ ounces)

Method

Cook the macaroni until two-thirds done in moderately salted water. Put the broth on the fire, bring it to a boil and then add the grated Gruyère cheese and the butter, stirring well with a wooden spoon to help them dissolve. When this is done, immediately pour the broth over the drained, partly cooked macaroni. I say immediately, because otherwise the Gruyère sinks to the bottom and sti