Béchamel Pasta with Liver and Gizzards
Ingredienser
- Chicken liver and gizzards0.5 kilogram
- 1 medium onion, chopped1 piece
Smør1.5 tablespoon- Pasta, boiled200 grams
Flydende mælk1 cup
Mel3 tablespoon- Smør0.5 tablespoon
Mozzarellaost0.3 cup- Breadcrumbs or crushed crackers1 tablespoon
Trin
- 1
In a pot, melt the butter over heat and sauté the onion until it becomes translucent, then add the liver and gizzards cut into small cubes.
5 minNødvendigt udstyr:🍳Pot
Stegepande - 2
Stir the ingredients over heat until they change color, add water and let it cook until done and the liquid evaporates, then set aside to cool.
10 min - 3
To prepare the white sauce, mix the flour with the milk and stir well until combined, place over low heat while continuously stirring to prevent lumps, add a piece of butter while stirring until the mixture thickens.
10 minNødvendigt udstyr:🍳PotStegepande - 4
Prepare a small tray and place 2/3 of the boiled pasta in it, add the liver and gizzard filling on top, then add the remaining boiled pasta.
5 minNødvendigt udstyr:
Bakke - 5
Pour the white sauce over it and for garnish, add mozzarella cheese and breadcrumbs, then place in the oven at 180 degrees for 30 minutes or until the top is golden brown.
30 minNødvendigt udstyr:
Ovn
Ernæringsfakta
Smørpr. 100gFlydende mælkpr. 100gMelpr. 100gSmørpr. 100gMozzarellaostpr. 100g* Næringsindholdet er omtrentligt, og beregningen kan påvirkes af ingredienstype samt dyrknings-, opbevarings- og tilberedningsmetode.