Originating in “The Escoffier Cookbook” originally as a “garnish” for lamp chops, this was essentially macaroni & cheese for fancy people. If you double the recipe however, this serves particularly well as a main dish. Escoffier would add truffles and tongue to the mix, as can you if you like, although this is not necessary. Serve with a salad or alongside lamp chops, and say a word of thanks for the old ways.
- ½ pound macaroni pasta, or cavatelli, gemelli, ziti etc. (dried)
- 4 thin slices ham, roughly 2 ounces, (sliced into thin ribbons)
- 3 or 4small mushrooms, sliced thin (wild mushroom work particularly well)
- 2tablespoons tomato purée
- 2tablespoons Madeira
- 3tablespoons Parmesan cheese (grated)
- 3tablespoons Gruyère cheese (grated)
- 2tablespoons butter (unsalted)
- ½ teaspoon nutmeg (ground)
- Salt (Kosher) and freshly ground black pepper, according to preference.
- Nutritional analysis per serving (4 servings)
- 387 calories; 14 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 45 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 17 grams protein; 41 milligrams cholesterol; 387 milligrams sodium
The information shown is estimate based on the available ingredients and preparation. This should not replace a professional nutritionist’s advice.
- Heat heavily salted water in a large pot over high heat. Allow to boil.
- Add the pasta, and cook until just shy of tender (according to instructions on box).
- In the meantime, place the mushrooms, ham, and tomato purée in a small pan, and drizzle the Madeira over the top. Cook over medium heat until you’ve reduced the liquid to a glaze, the ham is heated through, and mushrooms begin to brown. Turn heat off and set aside.
- Being sure to reserve a cup of pasta water, drain the pasta thoroughly. Return pasta to pot, add cheeses and better, and stir to mix. Add seasoning. Add a little of the reserved pasta water & stir if necessary to loosen the pasta & aid in the melting of the cheeses. Finally, add in the mushroom mixture and combine. Taste, and adjust seasoning if required. Serve as preferred, alongside a salad or as a garnish for your choice of lamb!