Recipe adapted from Spatenhaus an der Oper in Munich. Success depends on well-aerated eggs and proper batter delivery
Recipe requires uncooked macaroni noodles, butter, flour, milk, and cheeses. Cheese sauce made with Cheddar and Parmesan, topped with bread crumbs. Bakes at 350°F for about 30 minutes until golden brown
Best cheeses for fondue are fontina, Gruyère, and gouda. Cheese should be grated and thoroughly coated with cornstarch. Dry white wine like Sauvignon Blanc or Chardonnay is essential. Add cheese slowly and constantly to prevent lumps
Recipe serves 12-20 people using dry elbow macaroni and cheddar cheese. Water should be 3-4 inches below pot rim with salt. Cook pasta al dente for 8 minutes, stirring every 1-2 minutes. Make sauce by melting butter, flour, milk, and cheese. Add seasonings and stir until cheese melts
Parmigiana di Melanzane is known only in Italy as eggplant parm. Origin is controversial, possibly from Parma or Naples. Naples version sometimes uses ragù alla Napoletana instead of tomato sauce
Traditional Italian dish made with eggplant, cheese, tomato sauce and basil. Popular throughout Italy, known worldwide as symbol of Italian cuisine. Can be prepared ahead and stored for 1-2 days