Ingredjenti
Pasta Penne0.5 kilogram
Laħam imqadded0.5 kilogram- Tomatoes4 pieces
- Medium Onion1 piece
- Eggs2 pieces
Farina6 tablespoons
Ħalib likwidu1 liter
Ghee7 tablespoons
Bżar iswed1 teaspoon
Salt1 tablespoon
Passi
- 1
Chop the onion into small pieces and place it in a pot with a little oil, frying until it turns golden, then add the meat to the onion and add a little water, letting it cook until done.
recipe.minutesGħodda meħtieġa:
Kazzola - 2
Boil the pasta, then crush the tomatoes, strain them, and cook on the stove, then add the pasta and stir.
recipe.minutesGħodda meħtieġa:Kazzola - 3
In another pot, add the ghee and let it heat, then add the flour and stir a little, then add the cold milk and stir until the mixture thickens, adding a little salt and black pepper, then the eggs and beat the mixture well.
recipe.minutesGħodda meħtieġa:Kazzola - 4
Place half of the bechamel in a 28 cm baking dish, then add half of the pasta on top, followed by a layer of meat, then the remaining pasta, and spread the remaining bechamel evenly to cover the entire dish, brushing the top with a little tomato paste.
recipe.minutes - 5
Place the dish in the oven for half an hour, then place it under the broiler to brown the top, and enjoy.
recipe.minutesGħodda meħtieġa:
Forn
Fatti tan-Nutrizzjoni
Pasta Pennegħal kull 100gLaħam imqaddedgħal kull 100gFarinagħal kull 100gĦalib likwidugħal kull 100gGheegħal kull 100gBżar iswedgħal kull 100gSaltgħal 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.