Drunken Macaroni
VEGETARIAN
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4 people

Drunken Macaroni - Buon Appetito!

Drunken Macaroni - Buon Appetito!

Click on the image above to see more, larger pictures

  • 12.3 oz. (350 gr.) maccheroni, elbow, or penne pasta
  • 1.75 oz. (50g.) Fontina cheese, cubed
  • 1.75 oz. (50g.) grated Parmigiano Reggiano cheese
  • 2 bottle (1.5 liters) dry red wine (see "Comments" below)
  • 1 stalk celery, chopped
  • 1 red onion, chopped
  • 1 carrot, chopped
  • ¼ cup Italian parsley, minced
  • 1 Tbs. butter
  • 3 Tbs. extra virgin olive oil (EVOO)
  • 1 pinch nutmeg, possibly freshly grated
  • Coarse sea salt and pepper to taste
  1. Wash celery, onion and carrot, chop, and put in a large pot.
  2. Add 2 bottles of dry red wine, season with salt and pepper to taste and cook for 10 minutes on medium heat.
  3. Bring to a boil, add pasta and cook according to package instructions (typically between 9-12 minutes).
  4. In the meantime melt the butter in a large frying pan or wok then add EVOO.
  5. When the pasta is al dente (slightly underdone according to American taste), drain and put into wok and stir continuously for 2 - 3 minutes.
  6. Add cubed and grated cheeses, chopped parsley, a pinch of nutmeg grated at the moment.
  7. Stir gently until cheese is melted and coats the pasta.
  8. Serve sprinkling additional grated Parmigiano Reggiano cheese on top of individual plates, if desired.

Drunken Macaroni: Chopped onion, celery and carrot    Drunken Macaroni: Chopped Parsley

Drunken Macaroni: Fontina and Parmigiano Reggiano cheeses    Drunken Macaroni: Add celery, grated nutmeg and cheese    Drunken Macaroni: Stir gently until cheese melts thoroughly and coats the pasta
Click on the images above to see more, larger pictures.

  • Delicious pasta dish! An excellent way to use leftover red wine.
  • Despite the name of the recipe, there is actually no alcohol left in the cooked pasta, but it takes flavor and assume a pleasantly tanned, dark rusty color.
  • This was originally a no frill, rustic, winter dish from the Alps in the north eastern part of Italy, across the regions of Veneto and Friuli. It was made by the local contadine (peasant women) to use the fewer ingredients available on the mountain villages in winter.
  • The original recipes from the Veneto region of Italy calls for local Refosco dal Peduncolo Rosso as cooking wine and Montasio cheese. This can be substituted with your favorite red wine, just remember that the quality of the wine will be reflected in the quality of the dish.
  • You may use different types of cheese, as long as they melt easily and coat the pasta uniformly.
  • Pair with the same type of wine used for cooking.
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