March 30th, 2008 at 4:55 pm by Patrick

One of the best things to come out of the goose daube I made last week was the traditional Provençal side dish: macaronade. This is macaroni with a generous ladle of the daube juices (including the fat before it is skimmed off) and melted parmesan.

Last night I made a variation on the macaronade that was even better and made it something closer to a stroganoff. I had a bowl of leftover daube broth with goose pieces and carrots; I added the entirety of these to the macaroni. Since the broth had been skimmed, I also put in a generous dollop of unfiltered Pugliese olive oil. I added some fleur de sel and a huge amount of fresh-grated reggiano. I served slab bacon on the side.

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2 Responses to “Macaronade”

  1. 9000 Says:

    this is getting ridiculous!

    hope you had a nice rustic, dusty red with that one.

  2. 9000 Says:

    and now that i think about it, maybe an italian white. a fuller bodied one with herbal notes. you know, and as i think of it even more, possibly a jura white. bet that could work for you.