Macaroni with pizza maker they are part of those recipes of the Campania tradition loved by everyone, from north to south, because they fully reflect the Mediterranean taste that distinguishes us so much. A format of pasta, macaroni, capable of enclosing all thearoma of tomato sauce e the freshness of oregano, the pungent touch of garlic, and the sweetness of mozzarella. The passage in the oven to make everything more crisp on the outside and stringy on the inside. An easy recipe to prepare, a dish that becomes better if eaten the next day.
Quality ingredients for macaroni with pizza maker
Macaroni alla pizzaiola are a dish made of few ingredients, and as happens in these cases, the result of a seemingly simple recipe is given by the quality of the raw materials. Tomato can be one pulp or a pass, if you have fresh and ripe tomatoes such as coppery or San Marzano, blanch them for a few minutes, peel them and chop them. The pasta that is artisanal and bronze-drawn, and the mozzarella choose it from a fiordilatte or one of hoaxthe first is more delicate, the second with a more intense taste.
The recipe for macaroni with pizza maker
Ingredients for 4 people: 500 g macaroni, 400 g mozzarella, a spoonful of oregano (fresh or dry, as you prefer), 1 clove of garlic, 500 g tomato pulp, extra virgin olive oil, grated zest of one lemon (optional), salt.
Method: in a pan fry in a little oil a clove of peeled garlic, when it is golden brown add the tomato pulp and cook until it has shrunk. In a saucepan with plenty of salted water, boil the macaroni and drain them three minutes before the end of cooking. Take a baking sheet, grease it with a little oil and start making layers of pasta, tomato and mozzarella cut into slices, until all the ingredients are finished. Finish with the mozzarella, sprinkle with the oregano and bake at 180 ° until the cheese has completely melted. Serve hot and stringy.
Macaroni alla pizzaiola: better the next day
The macaroni alla pizzaiola made in the oven are irresistible as soon as they come out of the oven, but if they advance, do not despair because they belong to those dishes that, if left one day, become even better. The flavors they mix well, the crust that forms on the surface by heating them makes them even more appetizing. In short, it would almost be convenient to leave them on purpose, to taste them even more the next day. If you want to taste them at best, before putting them to heat in the oven, add a little more tomato sauce and sprinkle the surface with a handful of Parmesan. And then prepare to delight yourself, mouthful after mouthful.
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