This typical dish accompanies many Lyonnaise specialties. It can be served with simple beef cuts or pan-fried veal liver. But true food lovers believe that it is delicious enough to be enjoyed on its own.
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LYONNAIS MACARONI GRATIN
Instructions
- 1. In a large pot of salted boiling water, cook the macaroni for 3 minutes less than the time indicated on the package. They should be cooked but still firm. Preheat your oven to 180°C (350°F).
- 2. In a saucepan, bring the chicken broth to a boil with the bay leaf and thyme. In a large gratin dish, strain the broth. Season with salt, pepper, and nutmeg. Layer the macaroni in the dish, arranging them lengthwise.
- 3. Pour the cream over the macaroni until it reaches the surface. Bake at 180°C (350°F) for 15 minutes. Remove the dish from the oven and sprinkle the surface with grated Emmental and Parmesan cheese. Return the gratin to the oven for another 15 minutes. The macaroni should be crispy on the surface and creamy on the inside.
Notes & Suggestions
- The fact that Italian pasta is part of Lyon's culinary heritage may come as a surprise. But during the Renaissance, when Lyon was one of the major European banking capitals, the exchanges were not only commercial. Ice cream, pastries, and pasta arrived, culminating in the marriage of Marie de Medici and Henry IV in the Saint-Jean Cathedral.
Ingredients for servings
-
500 g of macaroni -
15 cl of chicken broth -
50 cl of liquid fresh cream -
50 g of grated emmental -
20 g of grated parmesan -
1 bay leaf -
1 stalk of thyme -
1 pinch of nutmeg powder -
salt (according to taste) -
pepper (according to taste)
Rates (1)
-
We replaced the parmesan and part of the cream with a leftover parmesan cream from another recipe. It was sumptuous.
