Ingredients
- Pasta, bird's tongue350 grams
Ground meat1000 grams- Grated Romano cheese250 grams
- Ghee or butter15 tablespoons
- Tomatoes2 cups
Onion500 grams
Garlic2 cloves
Sauce15 tablespoons
Corn Oil30 tablespoons
Bay Leaf2 leaves
Ground Cinnamon0.3 teaspoons
Salt0.3 teaspoons
Black Pepper0.3 teaspoons
Steps
- 1
In a pot, add a quantity of water with a little salt and oil and bring to a boil.
5 minRequired Tools:
Pot - 2
Add the pasta to the boiling water and stir once only. Leave the lid open for ten minutes, then drain and rinse with cold water and drain again.
10 minRequired Tools:Pot - 3
In a pot, add ghee and oil over heat, grate the onion and add it to the pot, stirring until it reaches the desired color.
5 minRequired Tools:Pot - 4
Add the ground meat along with a little cinnamon, pepper, bay leaves, and a spoonful of tomato juice. Mix well while stirring continuously, and when cooked, add salt.
10 minRequired Tools:Pot - 5
Grate a large onion and sauté it in a pot over heat. Add the crushed garlic and blend the tomatoes in the blender, strain them well, and add to the onion. Add pepper and cinnamon and let it simmer.
10 minRequired Tools:Pot
Blender - 6
Add salt to the mixture, then add the pasta and let it cook for five minutes on low heat.
5 minRequired Tools:Pot - 7
Then take the pasta and add half of the meat, mixing well.
5 min - 8
Then place half of the pasta in a mold, then the remaining meat in the middle, and then add the rest of the pasta.
5 min - 9
Sprinkle the mold with grated cheese and place it in the oven for 20 minutes.
20 minRequired Tools:
Oven - 10
After that, serve with toasted bread.
5 min
Nutrition Facts
Ground meatper 100gOnionper 100gGarlicper 100gSauceper 100gCorn Oilper 100gBay Leafper 100gGround Cinnamonper 100gSaltper 100gBlack Pepperper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.