Béchamel Pasta with Liver and Gizzards
Zutaten
- Chicken liver and gizzards0.5 kilogram
- 1 medium onion, chopped1 piece
Butter1.5 tablespoon- Pasta, boiled200 grams
Flüssige Milch1 cup
Mehl3 tablespoon- Butter0.5 tablespoon
Mozzarella0.3 cup- Breadcrumbs or crushed crackers1 tablespoon
Schritte
- 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 MinBenötigte Werkzeuge:🍳Pot
Bratpfanne - 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 MinBenötigte Werkzeuge:🍳PotBratpfanne - 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 MinBenötigte Werkzeuge:
Tablett - 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 MinBenötigte Werkzeuge:
Ofen
Nährwertangaben
Butterpro 100gFlüssige Milchpro 100gMehlpro 100gButterpro 100gMozzarellapro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.