Serbian-style macaroni - Sandra Stojiljković Cvetković
Serbian-style macaroni - an extremely high-calorie dish, great for lunch on cold, winter days with a glass of wine and a nice salad.
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Serbian-style macaroni - Sandra Stojiljković Cvetković
- 300 g of macaroni (spirals or balls)
- 200-250 g of finely chopped crackers
- 2 tablespoons of ketchup
- 2 spoons of margarine for spreading
- 1 dl of white wine
- 100-150 g of cheese
- optional salt
- pepper to taste (dry herbal spice, ground hot pepper, basil.)
- Melt the margarine on moderate heat, then add finely chopped cracklings, pour wine over them and let them simmer a little (until the wine evaporates) with occasional stirring.
- Then add ketchup and a little allspice (which were previously mixed in a little hot water or cubed soup).
- Cook the macaroni in the usual way, drain it and place it in a greased ovenproof dish. Cover them with the prepared crackling sauce, sprinkle with grated cheese and put in the oven heated to 200 degrees for about 20-25 minutes - until the cheese melts nicely. Serve the dish warm with a seasonal salad and a side dish of your choice.
