A symphony of Beethoven's favorite foods.
1 salmon fillet (1 1/2 pounds)
1 cup white wine
8 ounces elbow macaroni
5 tablespoons butter, softened
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shaved Parmesan cheese, divided
Preheat oven to 375 degrees F. Pour a littlel olive oil in a roasting pan, place salmon on top and pour wine over. Bake 20-25 minutes, uncovered, or until done. Allow to cool enough to handle.
Meanwhile, cook macaroni in salted water according to package directions. Drain, return to pan and stir in butter, salt and pepper. Crumble salmon into pasta, add half the Parmesan and mix well. Transfer to an unbuttered casserole dish, sprinkle remaining cheese on top and broil just a few minutes, or until golden. Serves 6.