Post by Scrit on Mar 17, 2008 18:14:35 GMT
At the risk of incurring the wrath of Dom I've decided to publish my bastardized version of the Italian "mac con pom" as I tend to do it. Any semblance of this to the Italian original is purely co-incidental........
Take 1 or 2 large onions, slice and dice and fry in olive oil until starting to brown.
Crush and add 3 to 4 cloves of garlic
Add a sufficiency of chilli - I prefer Tabasco and I do like a lot
Gently fry for a further 2 to 3 minutes
Dice or process 1/2 to 3/4lb of smoked streaky bacon
Add the bacon to the onions and mix well together. Continue gently frying for 5 to 10 minutes
Once the bacon is cooked, add several cans of chopped plum tomatoes, bring to the boil and simmer for 10 to 12 minutes. Keep stirring all the while. Season to taste (I'd add pepper, but rarely salt)
Whilst the bacon/onions/chilli/tomatoes are simmering cook some macaroni in water until "al dente", i.e. soft enough to bite, but NOT soggy. Again sacrilege, but I prefer the brown wholemeal variety made in the UK....... You'll need 1/3 to 1/2 packet. Drain the macaroni.
Also coarsely grate a medium to strong cooking cheese. About 6 to 8 oz
Warm an oven dish in the oven and wipe the inside with olive oil. Pre-heat the oven to around 200 degrees
Mash the bacon/onion/tomato sauce and remove any large lumps, then add some sun-dried tomatoes or a generous dollop of tomato puree and allow to simmer for a few minutes more, again stirring, the idea being to reduce the sauce to a thickish paste.
Take everything off the heat and build layers of the three components one above the other inside the oven dish. Start with a layer of sauce, then add a layer of macaroni (pressed into the sauce) then a layer of grated cheese. these are thin layers and you continue building layer on layer until you get to the top. The last layer should be a generous layer of grated cheese.
Now pop into the oven for 15 minutes (top off).
What you should get at the end of that time is a meal which is a wonderful fusion of flavours and can be eaten hot or cold
Once again, Dom, my apologies, but i do like this recipe.....
Scrit
Take 1 or 2 large onions, slice and dice and fry in olive oil until starting to brown.
Crush and add 3 to 4 cloves of garlic
Add a sufficiency of chilli - I prefer Tabasco and I do like a lot
Gently fry for a further 2 to 3 minutes
Dice or process 1/2 to 3/4lb of smoked streaky bacon
Add the bacon to the onions and mix well together. Continue gently frying for 5 to 10 minutes
Once the bacon is cooked, add several cans of chopped plum tomatoes, bring to the boil and simmer for 10 to 12 minutes. Keep stirring all the while. Season to taste (I'd add pepper, but rarely salt)
Whilst the bacon/onions/chilli/tomatoes are simmering cook some macaroni in water until "al dente", i.e. soft enough to bite, but NOT soggy. Again sacrilege, but I prefer the brown wholemeal variety made in the UK....... You'll need 1/3 to 1/2 packet. Drain the macaroni.
Also coarsely grate a medium to strong cooking cheese. About 6 to 8 oz
Warm an oven dish in the oven and wipe the inside with olive oil. Pre-heat the oven to around 200 degrees
Mash the bacon/onion/tomato sauce and remove any large lumps, then add some sun-dried tomatoes or a generous dollop of tomato puree and allow to simmer for a few minutes more, again stirring, the idea being to reduce the sauce to a thickish paste.
Take everything off the heat and build layers of the three components one above the other inside the oven dish. Start with a layer of sauce, then add a layer of macaroni (pressed into the sauce) then a layer of grated cheese. these are thin layers and you continue building layer on layer until you get to the top. The last layer should be a generous layer of grated cheese.
Now pop into the oven for 15 minutes (top off).
What you should get at the end of that time is a meal which is a wonderful fusion of flavours and can be eaten hot or cold
Once again, Dom, my apologies, but i do like this recipe.....
Scrit
