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MAC & CHEESE - Mac and Cheese with Mortadella and Mozzarella
Nb persons: 6
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| Baked Macaroni with Mortadella and Mozzarella F&W STAFF-FAVORITE Chef Paul Kahan ramps up this comforting Italian take on mac and cheese with fresh mozzarella, mortadella, eggs and a rich pork ragù. Slideshow: Baked Pasta Dishes RELATED RECIPES Pairing of the Day: January 13-17, 2014 | |
| 1/4 cup | extra-virgin olive oil |
| 1 | onion, finely chopped |
| 1 | garlic clove, minced |
| 1 pound | ground pork |
| 1 cup | dry white wine |
| One 28-ounce can | crushed tomatoes |
| Generous pinch | crushed red pepper |
| Kosher salt | |
| 2 large | eggs |
| 12 ounces | elbow macaroni |
| 2 tablespoons | finely chopped basil |
| 2 tablespoons | finely chopped parsley |
| One 1/4-pound piece | mortadella, cut into small dice |
| 1 pound | fresh mozzarella, cut into bite-size pieces |
| 1 cup | grated Parmigiano-Reggiano |
In a large saucepan, heat the oil until shimmering. Add the onion and garlic and cook over moderately high heat, stirring, until softened, 4 minutes. Add the ground pork and cook, breaking up the meat, until browned, 10 minutes. Stir in the wine and cook until evaporated, 3 minutes. Add the tomatoes, crushed red pepper and a generous pinch of salt and bring to a boil. Cook over moderately low heat, stirring, until thickened, 1 hour.
Meanwhile, in a small saucepan, cover the eggs with water and bring to a boil. Cook over moderately high heat for 8 minutes. Drain the eggs and cool under running water, then peel and finely chop.
Preheat the oven to 425°. In a large saucepan of salted boiling water, cook the macaroni until al dente; drain well and stir into the sauce with the basil, parsley, chopped eggs, mortadella, three-fourths of the mozzarella and 3/4 cup of the Parmigiano-Reggiano.
Transfer the macaroni to a 3-quart ceramic baking dish and scatter the remaining mozzarella and Parmigiano-Reggiano on top. Bake for 25 minutes, until hot. Let stand for 5 minutes before serving.
MAKE AHEAD The unbaked assembled macaroni can be refrigerated overnight. Return to room temperature before baking.
SUGGESTED PAIRING
Robustly fruity Zinfandel is a good match for the richness of this pasta.
PUBLISHED JANUARY 2014
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