VegetarianYOU ARE HERE >>

Pasta
(More pasta recipes)

Drunken Macaroni
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Ingredients (Serves 4)
2.3 oz. (350 gr.) Maccheroni or penne pasta
1.75 oz. (50 gr.) Fontina cheese, cubed
1.75 oz. (50 gr.) Grated Parmigiano Reggiano cheese
2 bottles Dry red wine
1 Stalk celery, chopped
1 Red onion, chopped
1 Carrot, chopped
1/4 cup Italian parsley, chopped
1 Tbs. Butter
3 Tbs. Extra virgin olive oil (EVOO)
1 pinch Nutmeg, if possiblle, grated at the moment
• Pepper to taste
• Coarse sea salt to taste
Drunken Macaroni: Chopped onion, celery and carrot: image 1 of 6 Drunken Macaroni: Chopped celery: image 2 of 6 Drunken Macaroni: Cheese: image 3 of 6 Drunken Macaroni: Add celery, grated nutmeg and cheese: image 4 of 6 Drunken Macaroni: Stir gently until cheese melts thoroughly and coats the pasta: image 5 of 6 Drunken Macaroni: image 6 of 6
Click on the images above to see larger pictures
Preparation
• Wash celery, onion and carrot, chop, and put in a large pot.
• Add 2 bottles of dry red wine, season with salt and pepper to taste and cook for 10 minutes on medium heat.
• Bring to a boil, add macaroni and cook according to pasta instructions (typically 9-10 minutes).
• In the meantime melt the butter in a large frying pan or wok and add EVOO.
• When the pasta is al dente (slightly underdone according to American taste), drain and put into wok and stir continuously for 2-3 minutes.
• Add sliced cubed and grated cheese, chopped parsley, a pinch of nutmeg grated at the moment.
• Stir delicately until cheese is melted and coats the pasta.
• Sprinkling more grated Parmigiano Reggiano cheese on top of individual plates, if desired, then serve.
Comments
• Very, very good, plus it is an excellent way to use leftover red wine. I keep all the leftover red wine and, when I have two bottles worth of it, make the Drunken Macaroni.
• This was originally a no frill, rustic, winter dish from the Alps in the north eastern part of Italy, across the regions of Veneto and Friuli. It was made by the local contadine (peasant women) to use the few ingredients available on the mountain villages in winter.
• An original recipes from Veneto calls for Refosco dal Peduncolo Rosso as wine in which to coock the pasta and veggies, and Montasio cheese to melt in before serving.
• There is actually no alcohol left in the pasta, but it takes flavor and assume a tan, dark rust color.
• You may use different types of cheese, as long as they melt easily and coat the pasta uniformly.
Wine and Beverage Pairing
• Refosco dal Peduncolo Rosso DOC dei Colli Orientali del Friuli, Montepuciano d'Abruzzo DOC Avelisa, Primitivo di Manduria DOC Mandonion, Barbera d’Asti DOC Superiore Vigna del Carlinet (Little Charles Vineyard).


  • Pasta Recipes
    1. Pappardelle with Walnut and Pistachio Sauce – January 2, 2011
    2. Foglie di Carciofo Pasta with Mushrooms and Truffle Oil – December 11, 2010
    3. Drunken Macaroni – December 3, 2010
    4. Whole Wheat Spaghetti with Crab Sauce – November 26, 2010
    5. Foglie di Carciofo Pasta with Broccoli, Potato and Mozzarella – November 20, 2010
    6. Spinach Fettuccine with Olives and Sun Dried Tomato Sauce – November 13, 2010
    7. Spinach Fettuccine with Eggplant Sauce – October 31, 2010
    8. Whole Wheat Rigatoni Pasticciati – October 28, 2010
    9. Whole Wheat Rigatoni with Mung Bean Pesto – October 21, 2010
    10. Trecce dell'Orto Pasta Salad with Vegetables, Olives and Cheese – October 2, 2010
    11. Manicotti with Scamorza and Queso Mexicano (Mexican Cheese) – September 24, 2010
    12. Whole Wheat Spaghetti with Vegetable Sauce – September 17, 2010
    13. Summer Tri-Color Torciglioni Pasta Salad – September 4, 2010
    14. Summer Rainbow Fusilli Pasta Salad – August 19, 2010
    15. Whole Wheat Ghocchetti (Potato Dumplings) with Sage – August 14, 2010
    16. Whole Wheat Spaghetti with Red Cabbage – August 10, 2010
    17. Whole Wheat Elbow Macaroni with Sun Dried Tomatoes and Anchovies – July 30, 2010
    18. Whole Wheat Tuna and Sage Spaghetti – July 21, 2010
    19. Rainbow Vegetable Maccheroni al Pettine – July 17, 2010
    20. Whole Wheat Spaghetti with Cilantro Pesto – July 9, 2010
    21. Trecce dell'Orto Pasta with Asparagus, Green Beans and Sun Dried Toamatoes – July 6, 2010
    22. Whole Wheat Elbow Macaroni with Pesto – July 2, 2010
    23. Three-Color Tortelloni with Mushroom Sauce and Truffle Oil – June 12, 2010
    • Loading

    Back to Top
    December 3, 2010
    Bookmark and Share


    4Lock for Apple iPhone | iPod Touch
    4Lock: Use your iPhone everywhere safely



    Web Sites Dedicated to Italian Wine and Food