How to make Macaroni Florentine -

Tasty, delicious macaroni with spinach leaves, cheese and garlic.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Milk (दूध), Macaroni (मैकारोनी)

Cuisine : Italian

Course : Noodles and Pastas

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For more recipes related to Macaroni Florentine checkout Milkmaid Darsaan, Coconut Prawn Noodle. You can also find more Noodles and Pastas recipes like Cheesy Macaroni Potato And Spinach Gnocchi With Saffron Pasta with Greens Whole Wheat Pasta With Creamy Vodka Sauce

Macaroni Florentine

Macaroni Florentine Recipe Card

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Italian cuisine has developed through centuries of social and political changes, with roots stretching to antiquity.  Italian cuisine is simple and a number of dishes having only four to eight ingredients.  They rely mostly on the quality of ingredients rather than elaborate preparation.
Noteworthy changes in Italian cuisine happened with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, which are now an integral part of this cuisine.  Italian cuisine is known for its regional diversity each with a distinct taste.  This cuisine today is probably one of the most popular in the world.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Macaroni Florentine Recipe

  • Milk 300 grams

  • Macaroni 400 grams

  • Olive oil 2 tablespoons

  • Garlic,crushed 5-6 cloves

  • Salt to taste

  • Milk 2 cups

  • Onion studded with cloves 1/4

  • Butter 1 tablespoon

  • Refined flour (maida) 1 tablespoon

  • White pepper powder 1/2 teaspoon

  • Cheese,grated 1/2 cup

Method

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.