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X Italian Pasta Dishes
Macaroni with Pangrattato (baked long macaroni, using butter, Gruyere cheese, Parmesan cheese, milk and grated bread)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "Italian Cook Book" by Pellegrino Artusi (1945)

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Macaroni with Pangrattato
Long macaroni, 9 ounces
Flour, 1/2 ounce
Butter, 2 ounces
Gruyere cheese, 2 ounces
Parmesan cheese, 1 1/2 ounces
Milk, a little over a pint
Sufficient grated cheese
Grated bread (pangrattato)

Balsamella Sauce
A tablespoon of flour
A piece of butter as large as an egg
A pint of milk


Balsamella Sauce

Put a tablespoon of flour and a piece of butter as large as an egg on the fire. Mix it to melt the flour and the butter together and when it brings to turn the color of hazelnut pour a pint of milk on it little by little, stirring constantly until the liquid has condensed into a milky cream. If it is too thick add water; if too liquid put it on the fire again with another piece of butter dipped in flour.

Macaroni with Pangrattato

Cook the macaroni till they are half done, salt them and drain the water from them.

Place half of the butter and flour in a pot on the fire and stir continually. As it takes on color, pour the milk in little by little, and allow it to boil for ten minutes.

Add the balsamella, the macaroni and the grated Gruyere cheese and lower the fire so as to allow the macaroni to boil very slowly till the milk has been absorbed.

Add the rest of the butter and the grated Parmesan.

Now place the whole thing into a baking dish and cover it with pangrattato (grated bread).

Place the macaroni in the oven and allow them to bake till they are browned: serve as a side dish with meat courses.


This recipe (#145) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Image -- Honore Daumier, La Blanchisseus, around 1860.

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