Béchamel Pasta with Liver and Gizzards
Ingrédients
- Chicken liver and gizzards0.5 kilogram
- 1 medium onion, chopped1 piece
Beurre1.5 tablespoon- Pasta, boiled200 grams
Lait liquide1 cup
Farine3 tablespoon- Beurre0.5 tablespoon
Mozzarella0.3 cup- Breadcrumbs or crushed crackers1 tablespoon
Mesures
- 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 minutesMatériel requis:🍳Pot
Poêle à frire - 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 minutes - 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 minutesMatériel requis:🍳PotPoêle à frire - 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 minutesMatériel requis:
Plateau - 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 minutesMatériel requis:
Four
Faits nutritionnels
Beurrepour 100gLait liquidepour 100gFarinepour 100gBeurrepour 100gMozzarellapour 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.