Ingrédients
- Pasta, long450 grams
- Pasta, rings450 grams
- Minced meat400 grams
Farine10 tablespoons
Lait en poudre10 tablespoons- Chicken broth cube2 cubes
Poivron1 piece
Concentré de tomate2 tablespoons
Ail Écrasé2 cloves
Huile0.5 cup- Cilantro, chopped0.5 bunch
- Onion, chopped1 piece
Ghee2 tablespoons
Épices1 teaspoon
Sel1 pinch
Mesures
- 1
Boil the pasta of both types, add a little salt and a quarter of the oil.
5 minutesMatériel requis:
Marmite - 2
In a frying pan, add the chopped onion and the remaining oil, and sauté until browned. Then add a cup of water, two tablespoons of tomato paste, crushed garlic, and spices.
5 minutesMatériel requis:
Poêle à frire - 3
Let it cook until it becomes homogeneous, add the cilantro and parsley at the end, let it sit for a while, then turn off the heat. It should have some water and not be dry.
5 minutes - 4
To make the bechamel, put the milk and flour in the appropriate pot, add two tablespoons of ghee, two cubes of Maggi, a pinch of salt, and a little spice. Add four cups of water and whisk over low heat while stirring continuously until the mixture thickens.
5 minutesMatériel requis:Marmite🍳Whisk - 5
Prepare a large tray, place the pasta, then the meat, then the mixture, and garnish with slices of bell pepper. Place it in the oven from the top only at medium heat while monitoring.
5 minutesMatériel requis:
Plateau
Faits nutritionnels
Farinepour 100gLait en poudrepour 100gPoivronpour 100gConcentré de tomatepour 100gAil Écrasépour 100gHuilepour 100gGheepour 100gÉpicespour 100gSelpour 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.