"Simplicity is the ultimate sophistication" LdV

Monday, 22 February 2016

THE REAL MAC AND CHEESE FROM LYON (Gratin de macaroni à la Lyonnaise)

THE REAL MAC AND CHEESE FROM LYON 
(Gratin de macaroni à la Lyonnaise)

We can easily say and without any doubt that we were the first in France to have made the typical Mac and Cheese admired and imitated worldwide. Not to mention how this dish is especially cherished by the New Continent...;)
The Gratin de macaroni à la Lyonnaise is a specialty from Lyon (the center of France). Lyon has the title of "world capital of gastronomy" if you please!!! Since the XXe century, the cuisine lyonnaise characterized itself by the mixture of Bourgeois traditions and popular culture...were the "Mère-lyonnaise" had shaped this culinary heritage still admired by all... Take Eugénie Brazier, a "Mère-lyonnaise" very well known because she had been the first to obtain 3 stars in Michelin Guide in 1933! She would even accumulated 6 stars in total!!!
This Macaroni and cheese marvels obviously remain linked to the strong presence of the Italian community in this lovely town since the middle-Age... My recipe is inspired by la Mère-lyonnaise Léa Bidaut. Enjoy!!

Wine pairing : Gard (White) from Languedoc-Roussillon.




THE REAL MAC AND CHEESE FROM LYON 
A quick glance in your kitchen...

In your fridge
Gruyère cheese
Milk
Butter
Crème fraîche 

In your cupboard
Macaroni pasta
Nutmeg
Flour


THE REAL MAC AND CHEESE FROM LYON 
Serves 3-4

300g 10,58 oz of macaroni pasta
50g 1,7 oz + 50g 1,7 oz of freshly grated Gruyère cheese
50cl 16,9 oz of milk
25cl 8,5 oz of crème fraîche
A pinch of nutmeg
40g 1,4 oz of butter
20g 0,70 oz of flour

Bring to the boil water for the pasta and cook them 9 minutes.
Preheat your oven to 200° C.
Meanwhile, melt the butter in a saucepan.  
Add the flour and stir a little bit.
Pour the milk gradually, stirring well.
Add the nutmeg. Whisk again and cook for a further 2 minutes. 
Stop the heat, add the crème fraîche and 50g of Gruyère.
Combine well. 
Drain the macaroni and place them in the saucepan with the sauce.
Cook for a further 2 minutes. 
Pour the macaroni in a gratin dish. Sprinkle evenly the Gruyère cheese on top.
Put in the oven for 20-30 minutes.


Le vrai gratin de macaroni à la Lyonnaise

Pour 3-4 personnes

300g de macaroni
50g + 50g de Gruyère râpé
50cl de lait
25cl de crème fraîche
Une pincée de muscade
40g de beurre
20g de farine

Portez à ébullition de l'eau pour les pâtes et laissez-les cuire 9 minutes.
Préchauffez votre four à  200° C.
Pendant ce temps, mettre le beurre à fondre dans une casserole.
Ajoutez la farine et mélangez.
Associez-y le lait petit à petit toujours en remuant.
Saupoudrez de muscade et cuire 2 minutes supplémentaire.
Stoppez le feu et incorporez la crème et la moitié du Gruyère. Mélangez.
Égouttez les macaroni et déposez-les dans la casserole.
Laissez-les cuire 2 minutes.
Versez les macaroni dans un plat à gratin et parsemez-les de gruyère râpé.
Enfournez pour 20-30 minutes.
Régalez-vous !

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