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Main Ingredients | Milk, Macaroni |
Cuisine | Italian |
Course | Noodles and Pastas |
Prep Time | 11-15 minutes |
Cook time | 31-40 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Macaroni Florentine
- 300 grams Milk
- 400 grams Macaroni
- 2 tablespoons Olive oil
- 5-6 cloves Garlic,crushed
- to taste Salt
- 2 cups Milk
- 1/4 Onion studded with cloves
- 1 tablespoon Butter
- 1 tablespoon Refined flour (maida)
- 1/2 teaspoon White pepper powder
- 1/2 cup Cheese,grated
Method
- Cook macaroni in plenty of salted boiling water till al dante. Drain and keep aside. Wash spinach leaves in running water, remove stems and blanch spinach leaves in plenty of salted boiling water for half a minute.
- Drain excess water and refresh spinach leaves in ice cold water to retain fresh green colour. Squeeze out water from the spinach leaves and roughly chop. Heat olive oil in a pan and add garlic and sauté for a while.
- Add spinach leaves and stir fry for half a minute. Season with salt and keep aside. For the sauce, warm milk with onion studded with cloves to flavour the milk. Strain the milk and keep warm. Melt butter in a thick bottomed pan and add refined flour. Mix well and cook on medium heat till the raw flavours disappear.
- Add in warm milk, a little at a time, stirring continuously to avoid lumps till the sauce is thick. If the lumps do form, strain through a muslin cloth. Season with salt and white pepper powder Preheat the oven to 200°C. Line a baking dish with a base of cooked spinach and layer it with warm cooked macaroni.
- Pour the sauce on top of the macaroni and top it with grated cheese. Bake in the preheated oven at 200°C for ten to fifteen minutes or till the cheese melts and becomes golden in colour. Serve hot.
Nutrition Info
Calories | 2011 |
Carbohydrates | 263.3 |
Protein | 67 |
Fat | 76.7 |
Other Fiber | Iron- 14.9mg |
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