• Bag of elbow macaroni
  • Small tine of peeled Italian tomatoes
  • Small beaker of creme fraiche
  • 4 ozs of smoked bacon batons
  • 6 ozs of prosciutto sliced just a tad thicker than usual
  • Salt and pepper
  • Gruyer or Emmenthal cheese along with Parmesan for the topping


Boil up the elbow macaroni, keeping it a little underdone.

Put into a buttered baking dish with all the other ingredients save the cheese.

Combine well, strew cheese and a few little pieces of butter on top and cook in a 200C oven for about 30 minutes. Rest for 5 minutes before bringing to table.