Inma’s Baked Macaroni

Name: Inma’s Baked Macaroni (Macarroni con Setas y Magro de Cerdo)
Yield: Serves 8 as a first course, 6 as a main course
Cuisine: Spanish
Ingredients: Coarse salt (kosher or sea) and freshly ground black pepper; Coarse salt (kosher or sea) and freshly ground black pepper; 1 pound penne pasta; Coarse salt (kosher or sea) and freshly ground black pepper; 2 cups grated Gruyère or Emmental cheese; 2 cups grated Gruyère or Emmental cheese; ¾ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano; ¾ cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 4 medium-size garlic cloves, minced; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; ⅔ cup heavy (whipping) cream (see Note); Coarse salt (kosher or sea) and freshly ground black pepper; 1 medium-size onion, finely chopped; 1 large tomato, cut in half and grated on a box grater, skin discarded; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 6 ounces boneless center-cut pork chops, cut into thin strips; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 1 pound assorted wild mushrooms or a mixture of wild and cultivated mushrooms (chanterelles, cèpes, morels, oyster, cremini, and/or portobellos), wiped clean with a damp paper towel; larger mushrooms coarsely chopped, small ones left whole; 6 tablespoons extra-virgin olive oil, or more if needed; 1 ounce dried porcini mushrooms (optional)

Macarroni con Setas y Magro de Cerdo

Preparation info

Serves
8
as a first course

Difficulty
Medium

Appears in

The New Spanish Table

By Anya von Bremzen

Published 2005

About

Mercé Navarro and Inma Crosas are the chef-owners of Roig Robí, a great Barcelona restaurant and the source of several outstanding recipes in this book. Among other things, the restaurant is famous for Inma’s Monday special of baked macaroni laced with wild mushrooms and thin ribbons of pork. It’s a simple dish, but the bosky mushroom perfume makes it luxurious. The Italian pastas—macaroni and cannelloni—have been par

Ingredients

Europe
Spain
Starter
Main course
Mediterranean

Ingredients

Method