CookEat Recipe
Long Macaroni with Egg-Bound Balsamella
Long macaroni finished in milk, mixed with white sauce enriched off the boil with egg yolk and Parmesan, then lightly browned while remaining moist.
Method
Steps
Step 1
Gather the ingredients: 250 g long Neapolitan-style macaroni, such as long hollow pasta; 40 g butter: about 15 g for the macaroni and 25 g for the sauce; About 250 ml milk to finish cooking the macaroni, added as needed; Half a tablespoon plain flour, about 5 g; 250 ml additional milk for the balsamella, plus a little if needed; 1 egg yolk; 30 g grated Parmesan; Salt for the pasta water; Water for boiling.
Step 2
Cook the long macaroni in salted boiling water for about two-thirds of its normal cooking time. Drain well. Return to a saucepan with 15 g butter and stir gently until absorbed. Add the first 250 ml milk gradually, using only as much as needed, and finish cooking over moderate-low heat until the pasta is tender with a slight bite and still moist.
Step 3
Meanwhile melt 25 g butter with half a tablespoon flour, stirring until it just begins to turn pale hazelnut. Gradually stir in the additional 250 ml milk. Simmer gently for about 8–10 minutes, stirring, until smooth and cream-like. Add a little more milk if too thick. Remove from the heat and let it stop boiling before mixing a spoonful into the egg yolk, then stirring the yolk mixture back into the sauce.
Step 4
Mix the sauce and Parmesan gently through the long macaroni. Transfer to an ovenproof serving dish and bake at 200°C for about 10–15 minutes, until just lightly browned on top and the egg-enriched centre reaches 74°C. Keep the interior juicy; loosen with a small splash of milk before baking if it seems dry. Serve promptly.
Step 5
For the source’s serving arrangement with separately prepared braised beef or fricandeau of veal, place a small oven-safe metal ring in the middle of the serving dish and arrange the macaroni around it before the same light browning. Remove the hot ring with suitable protection, then put the fully cooked hot meat in the centre. The meat is a serving accompaniment, not cooked inside this macaroni recipe; the standalone version is complete without it.
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