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macaronade à la sétoise
meaty baked macaroni from Sète
Macaronade à la sétoise is not for small appetites. Paupiettes of beef (paleron recommended because of the long cooking time), sliced thinly and filled with sausage meat and garlic, are baked in an onion and tomato sauce flavoured with cloves, along with macaroni, sausage and spare ribs (croustillous de pork), and sprinkled with plenty of parmesan and pecorino (never Gruyère!) and pepper.
There are other macaronades, such as macaronade aux poissons, macaronade aux moules farcies, or macaronade aux cigales de mer, but only the one with three different meats is a true macaronade à la sétoise.
Text © Dana Facaros
Image by la tasca