RCP: La Macaronade

From Patricia Wells "The Provence Cookbook"

Salt
1 lb elbow macaroni
1 cup reserved liquid reserved from beef stew
1 cup (3.5 ounces) freshly grated parmesan cheese

Cook pasta until al dente (or just before) in salted water. Drain and rinse. Spoon half the noodles into a 2 quart gratin dish. Moisten with the stew liquid. Sprinkle with half of the cheese. Add the remaining noodles, liquid and cheese. Place under th broiler and broil just until the cheese is browned and sizzling.

Serve as an alternative to buttered potatoes with beef stew.

I like this idea too, Howard!

Makes good leftovers too, Cynthia

[Jenise]

So here's what happened: I had a 1.5 lb piece of chuck thawing yesterday which was destined to become a bistro style meal of pepper beef (chunks of chuck seared and then braised with naught but beef broth and lots of very coarse black pepper) served over a thick slice of grilled french bread painted with olive oil and raw garlic. Then I read this.

So instead I cooked half a box of rigatoni, tossed that with my beef (in which the reduced broth was thickened with corn starch) and put that in a gratin dish with the two layers of parmesan cheese and baked it until the top turned golden and crunchy, about 30 minutes. FANTASTIC.

Thanks for the post.

Must.Stop.Reading.Food.Forum.Before.Lunch.

Wow, I am suddenly hungry, Jenise!

I have some leftover braising juice from some lamb shanks sitting in the fridge right now..........