Ziti and chorizo au gratin

Yanncik Alleno

Ziti and chorizo au gratin

Ir View recipe video

Main course 


8 persons 


Ziti au gratin 


500g macaroni ziti 

1L  cream 

1L  milk 

PM   salt, pepper, nutmeg, bay leaves, thyme, garlic


Chorizo au gratin


50g chorizo

50g of the inside of fresh bread  

50g butter 


Scamorza sauce


500g milk

100g smoked scamorza


Finish and assembly


PM   marjoram, lemon

80g poultry stock

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. 

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