Italian Macaroni Cake
A savory, cheese-forward pudding that transforms simple macaroni into an elegant side dish. This historical Parsi-style "Italian Cake" combines tender pasta with a rich custard of sharp cheese, butter, and eggs, resulting in a texture similar to a crustless quiche or savory soufflé. It is traditionally steamed or baked until set and served with a savory gravy to complement the rich flavors.
Ingredients
- 4 ounces Cheese (Cheddar or Parmesan), grated (Originally '0.25 Ratal Velati Paneer' (imported cheese). Approx 1 cup grated.)
- 2 ounces Butter (Originally '5 Tolas cleaned fat or butter'. Approx 4 tablespoons.)
- 1 ounce Macaroni (Originally '2.5 Tolas'. Approx 1/4 to 1/3 cup dry. This recipe is very cheese-heavy.)
- 1 large Egg (Fresh)
- 1/2 teaspoon Salt (Originally '0.5 flat spoon')
- 1/2 teaspoon Black pepper, ground (Originally '0.5 flat spoon')
Instructions
- 1Boil the macaroni in plenty of boiling water on the stove until soft and tender. Remove from heat and drain thoroughly in a sieve or colander.
- 2If the macaroni is long, cut it into 1-inch pieces. In a mixing bowl, combine the cooked macaroni, grated cheese, butter, egg, salt, and pepper. Mix thoroughly until well combined.
- 3Transfer the mixture into a greased mold or heat-proof vessel. Steam the pudding (or bake in a water bath at 350°F/175°C) for about 30-45 minutes until set and firm. Serve warm with gravy.