Ziti and chorizo au gratin

Ziti au gratin 

Cook the ziti in the milk and the cream with the thyme, the bay leaves and the garlic. Once they are cooked, stick them together flat while they are still hot in two different trays, then cover with film. Reduce the milk from the cooking to the consistency of a béchamel then season with salt, pepper and nutmeg.

Coat half of the macaroni with the béchamel then stick the other half on the top. Cover with another sauce layer, cover with film and leave it to cool.

 
Chorizo au gratin

Stir the blended chorizo with the inside of the bread and the butter then roll out the dough between 2 baking papers until about 3mm thick. Store one moment in the freezer and cut in 6x6cm squares. 

Scamorza sauce

Slowly melt the scamorza in the warm milk then blend and pass through a sieve.

Finish and assembly

Cut the macaroni gratin in squares of 6x6cm then heat in the oven. Put the chorizo gratin on the top and pass under the salamander. 
In a plate, draw a circle of poultry stock and put the ziti au gratin in the center. Emulsify the scarmoza sauce and pour it pour it around the gratin. Then decorate with marjoram and lemon zests.