Macaroni with Poultry Meat

Rinse the melanzane and cut into slices about 1/2 centimeter thick. Sprinkle with salt and leave for ten minutes. Rinse the slices with cold water and dry them thoroughly.

Season the poultry slices with salt, season with pepper and brown in the clarified butter. Add the ham cubes and the onion, sauté for about two minutes. Add the kitchen herbs, the garlic and the cognac, cook a little bit. Add the chopped tomatoes and the gravy, simmer for ten minutes with the lid closed, season with salt and pepper.

Cut the slices of melanzana in half and fry them on both sides in the remaining clarified butter until golden.

In the meantime, boil water with salt and olive oil. Pour in the macaroni and cook until al dente. Fill the macaroni in layers with the cheese slices in a gratin dish.

Spread half of the sauce evenly over it, sprinkle with the grated cheese and bake for ten minutes in the oven heated to 200 °C.

Garnish the gratin dish with the slices of melanzana and sprinkle with the parsley. Serve the remaining sauce separately.

Tip Marianne Kaltenbach: According to taste, more melanzane can be used and mixed into the pasta with the meat. In this case, cut the melanzane into small pieces.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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