350 g./12 oz. long maccheroni - 50 g./1 ½ oz. butter - 1/2 liter béchamel sauce - 50 g./1 ½ oz. grated Emmenthal cheese - 3 eggs - salt - nutmeg
for the béchamel sauce: 50 g./1 ½ oz. superior quality white flour - 50 g./1 ½ oz. butter - 1/2 liter milk - 1 pinch nutmeg - salt - pepper
Prepare a béchamel sauce, melting butter in a casseruole dish, pour in flour, stir until you obtain an even mixture. Pour in milk, stirring continuously to prevent the mixture turning lumpy and gently bring to the boil. Add salt, pepper and nutmeg and continue cooking for 15' over a low flame, turn out, and, whilst stirring, incorporate the grated Emmenthal cheese. Break the maccheroni and cook in lots of boiling, salted water and in the same warm pan add the butter and béchamel sauce. Pour half of the pasta into an oven-proof dish, cover with half of the beaten eggs and add salt.
Pour the remaining pasta, cover with the remaining beaten egg and cook in the oven at a moderate
heat for 4'.
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Müller Thurgau - Alto Adige D.O.C.
Santa Margherita
Still white wine with pale hay color; clear-cut, intense bouquet, typically aromatic with hints of green apple. Very well-balanced taste, good character and lingering aftertaste.
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asta, a main feature of Mediterranean cuisine, has its well-deserved place in this region because it can be dressed with an infinite variety of sauces and is ideal for every palate, bringing meaning to the pleasure of eating and bringing taste to life.
