Gratinated macaroni, Ada Parellada's recipe

The chef of the restaurant Semproniana Ada Parellada returns to the ARA. Every week she will prepare two recipes for us, which you will find on the newspaper's website and on social media. What type of recipes? She summarizes it like this: "Real cooking with homemade ingredients". Precisely, the first dish she brings us is a local classic of what in English is called comfort food: traditional, simple and comforting food. Let's start the week with some macaroni au gratin.

• Ingredients:300 g of macaroni
• 1 sausage
• 1 piece of chorizo
• An onion
• 2 garlic cloves
• 300 g of fried tomato
• 1 dash of rancid wine
• 150 g of Emmental cheese
• Salt
• Ingredients for the béchamel:50 g of flour
• 50 g of butter
• 600 ml of milk
• Salt
• Pepper
• Nutmeg
• PreparationWe remove the skin from the sausage, crumble it, and brown it well over medium heat in the pan with a drizzle of oil. We deglaze with the splash of rancid wine and scrape up everything that has stuck to the base of the pan.
• Now we add the onion and the garlic, all finely chopped. We lower the heat and cook slowly for about ten minutes or until the onion is golden. We add the chorizo in small cubes.
• We add the fried tomato and let it cook over low heat for about 10 more minutes.
• We cook the pasta in plenty of salted water, a couple of minutes less than indicated on the package. Once cooked, we add it to the pan with a ladle of the cooking water. We shake it.
• We make the béchamel. We melt the butter, add the flour, and cook it all over low heat for a couple of minutes. We add the milk and, using a whisk, mix over low heat until it thickens. We add the salt, pepper, and nutmeg.
• We cover the macaroni with the béchamel sauce. We finish with the cheese and broil for 5 minutes at 200°C in the oven.