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For puree:

We clean the potatoes, wash them and cut them into cubes, then we boil them. After they have boiled, drain the water and add salt, butter, milk and pass them until you get a puree. At the end, add the egg and mix it well until smooth.

For the filling:

Put a little oil in a pan, put finely chopped green onions, after a few minutes put the minced meat, stirring from time to time. After the water left by the meat has decreased, add another cup of water and the garlic cut in 4, when the water has decreased again, add the broth and spicy pasta, season with salt, pepper and paprika. Leave it on the fire for a few more minutes, then let it cool a bit. Remove the garlic cloves and add the egg (beaten a little in a small bowl) and a little cheese, mix until well blended.

For Bechamel sauce:

In a kettle we put the butter, flour and milk on the fire and mix until it becomes a slightly soft paste, we add salt, pepper and nutmeg.

For assembly:

In a pan greased with butter put half the amount of puree, then 3 quarters of Bechamel sauce, all the filling, the rest of the puree and the other amount of sauce, and sprinkle a little mozzarella or cheese on top. Put the tray in the oven until it browns nicely on top.

Very good with some pickles.