| Recipe from the Black Countess of Macaroni's Timbale Ingredients650 g of macaroni2 small peppers (1 red 1 green) 250 g of grated emmenthal100 g of fine breadcrumbs100 g of soft butter 80 g for the moulds1 onion50 cl of milk4 eggs (with egg whites and separate yolks) coarse salt, pepper Preparation Cook the macaroni al dente in boiling salted water, about 6 minutes, then drain. Buttered 8 moulds. Wash the peppers, remove the seeds and dice them. Peel the onion and slice it. Preheat the oven to 180°C. In a bowl, mix the cheese, breadcrumbs, butter, peppers and onion. Salt in moderation and pepper abundantly. Bring the milk to a light boil, then add it to the contents of the bowl, stirring vigorously. Incorporate the 4 egg yolks one at a time, then add the macaroni, whip the egg whites until stiff and gently incorporate them into the preparation that you distribute in the moulds. Place the moulds on the drip pan, previously lined with absorbent paper, pour hot water up to half the height of the moulds and bake for about 35 minutes. Serve the very hot stamps. |
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