Special dressing: Terence Trent D'Arby. (Get up from your rocken chair and head to the kitchen!)Yesterday, finally, after months without rain, we've had some!!! I can hear plants and trees shouting thank youuuuuuu! It was all so dry... forests didn't have a great production of mushrooms because they were not wet enough during this fall, our water reservoirs are under minimum desired, most probably this summer, if it keeps the low frequency on rains, we will need to import water from other places.
It was great to hear the rain after all this time, beating on my window glass and splashing on the iron veranda... I didn't care it woke me up in the middle of the night. Please keep on visiting us rain! However, this is not one of the coldest winters. Fall was cold, but winter looks a bit like spring, all almond trees show their flowers already in white and pink and my orchid has all this new branches full of flowers ready to bloom by the end of February, beggining of March. Do we have to leave our coats in the wardrobe already?
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•Ingredients for 4 servings: 400 grs. Tri-coloured macaroni pasta, 2 spoon table of olive oil, 50 grs. of butter, 350 grs of bull negre (black blood-pork sausauge), 100 grs pork belly, 1 onion, 310 grs grated Emmental cheese , 50 grs of iberian ham or cured ham and salt.
•Beixamel ingredients: 100 grs of flour, 100 grs of butter and 1 liter hot milk.
•Start frying the choped onion in the butter and oil until golden.
•Meanwhile boil the macaroni. Follow the package instructions and once rinsed drop some oil on top to avoid they get all stucked.
•Mince the blood sausage, cut the pork belly and add it to the golden onion. Cook it for 10 minutes at low/medium heat.
•Preheat oven at 180 gratin position.
•Meanwhile prepare the beixamel. Disolve the butter at low heat, add the flour till gets consistent and slowly add the hot milk while you keep on stirring until you get the texture you wish. Add salt.
•Add 1/3 of the beixamel to the onion and pork mixture.
•In a oven tray place all the previous mixture together with the macaroni, add the rest of the beixamel on top and the emmental cheese.
•Place in the oven and gratin until golden.
•When preparing the dish, have some macaroni in the center and then place the pieces of the ham you have heated in a sauce pan, standing among the macaroni.
•Enjoy it!!!
You can always use any other sausage to do the recipe if you don't find this one.
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