Pasta with Milk

حسين الأشرافCozinheiro

Ingredientes

• 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
• Baunilha
  0.5 teaspoon
• Amido de milho
  8 tablespoon

Passos

1. 1

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

   Utensílios necessários:

   Panela

   10 minutos
2. 2

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

   Utensílios necessários:

   Panela

   5 minutos
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.

   Utensílios necessários:

   Panela

   5 minutos
4. 4

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

   Utensílios necessários:

   Panela

   15 minutos
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.

   Utensílios necessários:

   Bandeja

   Forno

   10 minutos
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.

   Utensílios necessários:

   Forno

   10 minutos

Fatos nutricionais

Informações Nutricionais dos Ingredientes (por 100g)

Baunilhapor 100g

Energia288 kcal

Proteínas0.1 g

Gordura Total0.1 g

Carboidratos12.65 g

Amido de milhopor 100g

Energia381 kcal

Proteínas0.3 g

Gordura Total0.1 g

Carboidratos91.6 g

Fibra Alimentar0.9 g

Açúcares Totais0.3 g

* As informações nutricionais são aproximadas e o seu cálculo pode ser afetado pelo tipo de ingrediente e pelos métodos de cultivo, armazenamento e confeção.

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