Pasta with Milk

حسين الأشرافCuoco

Ingredienti

• Pasta, medium size
  0.5 kilogram
• Liquid milk, hot and boiled
  2.5 kilogram
• Ghee or cream
  1 cup
• Sugar, or half a kilogram to taste
  0.8 kilogram
• Vaniglia
  0.5 teaspoon
• Amido di mais
  8 tablespoon

Passi

1. 1

   Boil the pasta until it is half cooked without salt or oil, then drain it without retaining the water.

   Utensili necessari:

   Pentola

   10 min
2. 2

   Put the milk in a pot on the heat again and add the vanilla, sugar, and ghee or cream.

   Utensili necessari:

   Pentola

   5 min
3. 3

   Before the milk boils, add the cornstarch, dissolved, while stirring continuously until the mixture thickens, ensuring it does not stick to the bottom of the pot.

   Utensili necessari:

   Pentola

   5 min
4. 4

   Add the pasta to the mixture in the pot and stir well for 10 to 15 minutes until the sauce resembles béchamel.

   Utensili necessari:

   Pentola

   15 min
5. 5

   Grease a 32 cm tray with ghee, pour the mixture into it, and place it in the oven at a temperature of 180 - 200 degrees Celsius.

   Utensili necessari:

   Vassoio

   Forno

   10 min
6. 6

   Leave the tray on the lower rack of the oven until the sides brown, then move the tray to the middle rack and leave until the top browns.

   Utensili necessari:

   Forno

   10 min

Fatti nutrizionali

Valori nutrizionali degli ingredienti (per 100g)

Vanigliaper 100g

Energia288 kcal

Proteine0.1 g

Grassi totali0.1 g

Carbohydrate12.65 g

Amido di maisper 100g

Energia381 kcal

Proteine0.3 g

Grassi totali0.1 g

Carbohydrate91.6 g

Fibre alimentari0.9 g

Zuccheri totali0.3 g

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag