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Oviaccaroni au Gratin'

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Italy

Known as an Italian recipe, with similar versions prepared across other nations.

Ingredients 17 ingredients

  1. White sauce
  2. Pepper
  3. a pound of fresh maccaroni as
  4. Nutmeg
  5. Cut
  6. one ounce of grated Gruyere cheese
  7. Salt
  8. an ounce of flour
  9. a pound of maccaroni as
  10. one and a half pints of milk
  11. three-quarters pound of long maccaroni
  12. one and a half ounces more butter
  13. a pound of grated Parmesan cheese
  14. Water
  15. Tomato sauce
  16. two ounces of buttci
  17. an ounce of tongue
Contains GlutenMilk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

  2. Flour Source of phosphorus · Source of copper · Source of manganese · +1

    Source of phosphorus · 106 mg per 100 g, 15% of the reference intake per 100 g

    • Phosphorus contributes to normal energy-yielding metabolism.
    • Phosphorus contributes to normal function of cell membranes.
    • Phosphorus contributes to the maintenance of normal bones.
    1 more authorised claims
    • Phosphorus contributes to the maintenance of normal teeth.

    Phosphorus is a mineral contained in each cell in our body. Most phosphorus is in the bones and teeth, and some is in your genes. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 17% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Source of manganese · 0.6 mg per 100 g, 28% of the reference intake per 100 g

    • Manganese contributes to normal energy-yielding metabolism.
    • Manganese contributes to the maintenance of normal bones.
    • Manganese contributes to the normal formation of connective tissue.
    1 more authorised claims
    • Manganese contributes to the protection of cells from oxidative stress.

    Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet

    Source of selenium · 10 µg per 100 g, 19% of the reference intake per 100 g

    • Selenium contributes to normal spermatogenesis.
    • Selenium contributes to the maintenance of normal hair.
    • Selenium contributes to the maintenance of normal nails.
    3 more authorised claims
    • Selenium contributes to the normal function of the immune system.
    • Selenium contributes to the normal thyroid function.
    • Selenium contributes to the protection of cells from oxidative stress.

    Selenium is a nutrient that the body needs to stay healthy. Your thyroid gland needs selenium to produce hormones and function properly. NIH fact sheet

    Nutrients per 100 g of “Flour, 00”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take three-quarters of a pound of blanched maccaroni (see p.
  2. 3).
  3. Make a good white sauce, mix in plenty of grated Parmesan cheese, and add salt and pepper to taste.
  4. Place the maccaroni and sauce in a dish, and bake in a moderate oven until browned.
  5. CMaccaroni ‘all' Italiana.' Prepare three-quarters of a pound of fresh maccaroni as in ‘alia Crema.’ Then place it in a sauce-pan with a gill of Vellutata sauce (see Sauces, p.
  6. 127), to which add a little Marsala, and a quarter of a pound of grated Parmesan cheese.
  7. Add very little salt, some pepper and nutmeg, and cook slowly for ten minutes, tossing frequently.
  8. Serve on a hot dish with grated Parmesan cheese separately.
  9. J[Aaccaroni ^ al Latte' Parboil three-quarters pound of long maccaroni in salted water, then drain it well.
  10. Put half an ounce of flour and two ounces of buttci into a sauce-pan and stir them well ;
  11. when they begin to colour, pour one and a quarter to one and a half pints of milk in gradually, and boil for ten minutes.
  12. Then put in the maccaroni and one ounce of grated Gruyere cheese, stand the sauce-pan on the edge of the fire to simmer, and let the maccaroni absorb the milk.
  13. When cooked, add one and a half ounces more butter and one and a half ounces of grated Parmesan cheese, put the maccaroni into a baking dish and cover it with grated bread-crumbs.
  14. Place it in an oven and serve when browned.
  15. ChAaccaroni ‘ alia Napolitana.' Boil and prepare three-quarters of a pound of maccaroni as in ‘ alia Crema.’ Drain, and put it in a sauce-pan with half a pint of sauce ‘ Suprema,’ half a pint of Tomato sauce (see Sauces, pp.
  16. 125, 126), a quarter of a pound of grated Parmesan cheese, two truflies, six mushrooms, and half an ounce of tongue, all cut up into small pieces.
  17. Cook over a sharp fire for ten minutes, tossing well all the time, and serve hot.

Plating

Cookware for this recipe

  • Saucepan
  • Baking dish
  • Chef's knife
  • Grater
  • Wooden spoon
  • Colander