Macaroni à la Milanaise

By the RecipeCafe Archives

Ingredients

• 1 portion cooked macaroni (prepared as for Macaroni à l'Italienne — see notes)
• 1 Tomato Sauce II, as needed to reheat macaroni (see notes)
• 6 mushrooms, sliced
• 2 slices cooked smoked beef tongue, cut in strips
• 0.5 cup (50 g) grated cheese

Instructions

1. 1. Cook macaroni according to the Macaroni à l'Italienne method from Farmer (page reference unavailable in this transcription): boil macaroni in well-salted water until tender but with slight resistance at the center, approximately 8-12 min depending on thickness, then drain.
2. 2. Place the drained macaroni in a heavy saucepan over medium heat. Add enough Tomato Sauce II to coat and reheat thoroughly, stirring gently, until the sauce is steaming and the macaroni is heated through, approximately 5-8 min. The mixture should be glossy and fragrant, with steam rising steadily.
3. 3. Add the 6 sliced mushrooms and the 2 slices of cooked smoked beef tongue cut in strips. Stir to combine and continue heating over medium heat for 3-5 min, until the mushrooms are softened and the tongue strips are warmed through.
4. 4. Remove from heat. Stir in the 1/2 cup (50 g) grated cheese. Serve immediately, while the residual heat from the sauce melts the cheese into the dish. The finished dish should be saucy, fragrant with tomato and smoke, and the cheese should appear just melted and incorporated.