Gratin with pasta and mozzarella

Gratin is a bread, baked to a roast, in a pan, with cheese, butter and egg. There are many types of gratin. The temperature regime is very important in the preparation of gratin: in order for the core to be cooked sufficiently to produce an appetising crust on the top, the gratin is cooked at a medium temperature (often covered with foil) and then the temperature is raised (but without foil). Also, in order to create an appetizing crust, use the grill function.


100 grams of butter

100 grams of pork fat

1 litre of milk 3,2% fat

400 grams of pasta (foam or other)

200 grams of mozzarella (divide into two parts)

200 grams of salami or smoked ham

a pinch of salt and a pinch of ground nutmeg.


At the same time prepare the sauce. Pour the milk into a saucepan and bring to the boil. Meanwhile, melt the butter in a pan, reduce the heat and add the boiling water. Keep stirring until the flour turns brown. Then add the milk to the tripe, stirring constantly to prevent lumps. Add a pinch of ground nutmeg and simmer the sauce for 6 to 10 minutes (the longer, the thicker the sauce).

Cook the pasta until firm and cut the salami and mozzarella into small pieces. Put the macaroni on a plate, add the seasoned mozzarella and salami, stir. Place the macaroni in a baking dish, top with the sauce and sprinkle with cheese. Place the macaroni in a hot oven for 15-20 minutes, then pour the gratin on the grill for a few minutes. Remove from the oven, cool slightly and can be served on the table.


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