Bird's Tongue Pasta with Ground Meat Baked in the Oven
Ingrédients
- Pasta, bird's tongue350 grams
Viande hachée1000 grams- Grated Romano cheese250 grams
- Ghee or butter15 tablespoons
- Tomatoes2 cups
Oignon500 grams
Ail2 cloves
Sauce15 tablespoons
Huile de maïs30 tablespoons
Laurier2 leaves
Cannelle moulue0.3 teaspoons
Sel0.3 teaspoons
Poivre noir0.3 teaspoons
Mesures
- 1
In a pot, add a quantity of water with a little salt and oil and bring to a boil.
5 minutesMatériel requis:
Marmite - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite - 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 minutesMatériel requis:Marmite
Blender - 6
Add salt to the mixture, then add the pasta and let it cook for five minutes on low heat.
5 minutesMatériel requis:Marmite - 7
Then take the pasta and add half of the meat, mixing well.
5 minutes - 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 minutes - 9
Sprinkle the mold with grated cheese and place it in the oven for 20 minutes.
20 minutesMatériel requis:
Four - 10
After that, serve with toasted bread.
5 minutes
Faits nutritionnels
Viande hachéepour 100gOignonpour 100gAilpour 100gSaucepour 100gHuile de maïspour 100gLaurierpour 100gCannelle mouluepour 100gSelpour 100gPoivre noirpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.