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Moussaka with carne macinata and potato

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    Moussaka with carne macinata and potato

    Ingredients
    550 g of macinata meat, preferably agello
    2 cipolle tritate finely
    5 spicchi d’aglio tritati finely
    1 gr. barattolo di pomodori pelati senza succo
    500 g potato sbucciate, tagliate a
    Private part gambo 2 mm thick 500 g melanza, marked with socks 2 mm thick
    1
    Foglia di Alloro 1/4 Cucchiaino di Cannella
    sell e pepe
    4 uova
    50 g burro
    50 g farina
    400 ml coffee with milk
    , 120 g parmigiano or other grattugiato,

    Ingredients: 500 grams of Stellini pasta and fifty grams of butter
    15 g of flour
    500 milliliters of milk
    One hundred grams of grated hard mozzarella

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    1. One onion, very finely chopped
    a total of three cloves of garlic,
    minced Ground meat (beef, pork, chicken or turkey) weighing 700 grams
    200 grams of tomato sauce
    As a cooking medium, vegetable oil
    To your taste, salt
    Add a pinch of meat seasoning, nutmeg powder and to taste
    Details will follow:
    Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
    To prepare the pasta: Prepare the Stellini pasta according to the instructions on the box, cooking it in a large pot of salted water until al dente. Drain, then store for later use.

    continued on next pagenuits of olive oil and nutmeg
    Preparation
    1. Leave the aubergine salad for 30 minutes. Check the accuracy. Heat the oil in a pan. Now fry the slices on each side for 30 seconds. Remove and drain on absorbent paper.

    2. Heat it again, pour the oil into the pan and let it cool the remaining fat for 8 to 10 minutes, turning it several times.

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    3. Now heat a little oil in a pan, fry the meat, onions and garlic. Add the cherry tomatoes and chop them a little. Then season with bay leaves, cinnamon, salt, pepper and nutmeg.

    Let it cook, stirring constantly, in an open pan, until all the liquid has evaporated. Remove the bay leaf, season again. Place on the wooden racket and add 2 eggs.

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    4.Now melt the butter in a second saucepan. Sprinkle with flour and sauté briefly. Gradually change the milk and reduce until thickened, stirring. Season with salt, pepper and nutmeg to taste. Remove the pan from the heat, stir in z tablespoon of cheese and the remaining eggs.

    5. We have a lot of success from a large pan and a generous amount of olive oil. Métal Pour patinas and aubergines. Season with salt, pepper and nutmeg and sprinkle with a little cheese. Then divide the minced meat compost evenly over the top. Disperse the remains of potatoes and aubergines and drizzle with the sauce. Infinite creation of shapes.

    Cook the moussaka at 190°C for convection for 30 to 40 minutes. Ready!

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