- Cook the maccheroni until they are half-done, salt them and then drain.
- In a large pot, place half the butter and the flour, mixing continuously: when it becomes coloured, slowly pour the milk and let it boil for around ten minutes.
- Then, to this balsamella, add the maccheroni and the grated or sliced Gruyère and lower the heat until the mixture boils slowly and the milk condenses.
- Then add the rest of the butter and the grated Parmigiano.
- Pour the contents into a large baking dish and cover everything with the grated bread crumbs.
- Once prepared, put the dish in the country oven or under an iron lid and cook on the stove top, when browned serve it warm either alone or, better, accompanied by a meat dish.
This recipe is taken from the book by Pellegrino Artusi, "Science in the Kitchen and the Art of Eating Well", published by University of Toronto Press
Learn more about the Italian cookbook author Pellegrino Artusi: read the article, some of his quotes, or discover the festival in his name, Festa Artusiana.