Macarronada: cazuela de macarrones venezolana
La macarronada es un plato tradicional de Zulia, la región venezolana que obtuvo los mayores ingresos de los hidrocarburos. Esta zona era conocida por la opulencia de muchos de sus habitantes, y cabe decir que con el auge petrolero llegó un alto grado de extravagancia.
- cooking oil
- 3 ½ oz onion (chopped)
- 2 cloves garlic (minced)
- 1 ½ cups scallions (chopped)
- 5 ⅓ oz bell pepper (chopped)
- 1 ½ oz stalk of celery (chopped)
- 4 ⅔ oz grated carrot
- 1 lb tomatoes (finely chopped (4 tomatoes))
- 1 lb shredded chicken
- 2 chili peppers (chopped)
- salt (to taste)
- pepper (to taste)
- 1 tsp oregano
- ½ tsp cumin
- 2 cups milk
- 2 cups grated white cheese (similar to queso fresco)
- 3 eggs
- 2.2 lb macaroni
- 7 oz sliced salami
- 7 oz sliced ham
- grated year-old cheese (for topping (like parmesan cheese))
- Heat the cooking oil in a large pot over medium heat. Add the onion, garlic, scallions, bell pepper, and celery to the pot. Sauté until the vegetables are tender.
- Stir in the grated carrot, tomatoes, shredded chicken, and chili peppers.
- Continue sautéing until the chicken is cooked through and the flavors are well combined.
- Season with salt, pepper, oregano, and cumin. Mix well and let it simmer over low heat for a few minutes. Set aside.
- In a large bowl, mix the milk, grated white cheese, and eggs. Beat well until you get a smooth mixture. Set aside.
- In a large pot of boiling salted water, cook the macaroni according to the package instructions until al dente. Drain and set aside. Drizzle two tablespoons of oil on top to prevent sticking.
- Preheat the oven to 180°C (350°F). In a greased baking dish, place a layer of cooked macaroni.
- Cover the macaroni with a layer of the prepared stew.
- Pour a portion of the cheese sauce over the stew.
- Place a layer of salami slices over the cheese sauce.
- Repeat the layering process: macaroni, stew, cheese sauce, and salami. For the final layer, replace the salami with slices of ham.
- Sprinkle the grated year-old cheese over the top layer.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for another 10 minutes, or until the cheese is golden and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
- Serve hot and enjoy this delicious Zulian macarronada with a sprinkle of grated year-old cheese on top.
The macarronada is a traditional dish from Zulia, the Venezuelan region that garnered the highest income from hydrocarbons. This area was known for the opulence of many of its residents, and it is fair to say that with the oil boom came a great deal of extravagance.
This left a mark on the local Zulian cuisine, making its dishes more abundant compared to other Venezuelan dishes, with many ingredients and plenty of proteins. Another element to highlight is the influence of Americans who worked in oil companies on local food, infusing Venezuelan cuisine with their beloved oven-baked casserole dishes.
The macarronada is a delightful fusion of lasagna and baked macaroni, boasting an exquisite combination of flavors. This hearty and flavorful dish is perfect for sharing with family, and pasta lovers in particular will find it irresistible.