Macaroni Beaucaire Food

MACARONI BEAUCAIRE

Steps:

• 1. Bring 4 quarts of salted water to a boil in a large pot.Add the macaroni and stir frequently until water comes back to a boil, so the elbows dont stick to the bottom of the pot, cook the elbows for 15 minutes, until just tender but stillslightly undone. Next, Scoop out about 3/4cup of the cooking liquid and place it in a bowl large enough to hold the macaroni, then drain the elbows.Add the olive oil, Gruyere cheese, salt, and pepper to the cooking liquid in the bowl and mix well, then add the macaroni and chives mix well and set aside. Next fro the Vegetables: Heat 2 tablespoons of the canola oil in a large skillet. when it is hot, add a few of the eggplant slices in one layer, sprinkle them with a little salt, and cook on each side for 3 minutes until soft and nicely browned. Remove with a slotted spoon and put on a plate. Repeat with the remaining eggplant, adding more oil to the pan as needed. next, Preheat the oven to 400 degrees f. next, Reserve the 6 nicest slices of eggplant and half of the tomatoe slices and arrange the remainder of the vegetables in a 14-by-10 inch gratin dish so the completely cover the bottom. Distribute the macaroni evenly on top and arrange the reserved eggplant and tomato slices in an alternating pattern over the macaroni. sprinkle with the shredded cheese. next, Bake the gratin for 20 minutes. serve immediately

MACARONI BEAUCAIRE

Steps:

• To cook the macaroni, bring 3 quarts of water to a boil in a pot. Add the macaroni, and stir until the water returns to a boil, so the elbows do not stick to the pan.
• Cook until just tender, from 10 to 20 minutes (depending on the manufacturer). Remove about 3/4 cup of the cooking liquid and put it in a serving bowl large enough to hold the macaroni. Drain the elbows in a colander. To the reserved liquid in the bowl, add the olive oil, grated cheese, 1 teaspoon salt and pepper. Mix well. Add the drained macaroni and the chives, and mix well again. Set aside.
• To make the garnish, heat the canola oil in a large skillet. When hot, add the eggplant slices in one layer, sprinkle them with 1/2 teaspoon salt, and saute 2 1/2 to 3 minutes on each side, until soft and nicely browned. Set aside.
• Reserve the six nicest slices of eggplant and half the tomato slices, and arrange the rest of those vegetables to cover the bottom of a gratin dish measuring 14 by 10 inches. Distribute the macaroni evenly on top, and arrange the reserved eggplant and tomato slices in an alternating pattern over the macaroni. Sprinkle with the shredded cheese.
• Put the gratin in a 400-degree oven for about 20 minutes (25 to 30 minutes if the dish has been refrigerated), until the cheese melts and the macaroni is heated through. Serve immediately.