Béchamel Pasta with Liver and Gizzards
Ingredjenti
- Chicken liver and gizzards0.5 kilogram
- 1 medium onion, chopped1 piece
Butir1.5 tablespoon- Pasta, boiled200 grams
Ħalib likwidu1 cup
Farina3 tablespoon- Butir0.5 tablespoon
Ħalib Mozzarella0.3 cup- Breadcrumbs or crushed crackers1 tablespoon
Passi
- 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.
recipe.minutesGħodda meħtieġa:🍳Pot
Pan - 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.
recipe.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.
recipe.minutesGħodda meħtieġa:🍳PotPan - 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.
recipe.minutesGħodda meħtieġa:
Tazza - 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.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Butirgħal kull 100gĦalib likwidugħal kull 100gFarinagħal kull 100gButirgħal kull 100gĦalib Mozzarellagħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.