|The town of Condrò
Foods and cook recipes from Condrò
Long macaroni gr. 600, primosale gr. 100, provolone gr. 100 gr grated Parmesan cheese. 100 gr butter. 60.
For the sauce: 1 liter milk and a quarter, flour gr. 50 gr butter. 60, salt, pepper, nutmeg. A cup of sauce aglassato.
In a saucepan large enough to hold the macaroni then prepare a sauce, stir-fry before making the butter, pouring the flour and add the milk. Season with salt and grated nutmeg.
Boil the macaroni in plenty of salted water, drain and pour half cooked in the pan with the sauce thicken leaving in a corner of the stove over low heat. Remove from heat, season with the remaining butter, primosale with provolone and diced, with grated Parmesan cheese.
Pour into a buttered baking dish, sprinkle with breadcrumbs and bake for about 20 minutes. Turn out the pie and before bringing to the table, cover it with the sauce dell'aglassato.