Ingredients
- Pasta, bird's tongue200 grams
- Meat, diced veal500 grams
- Onion, finely chopped1 piece
- Tomato, chopped2 pieces
Tomato Sauce1 tablespoon- Mozzarella cheese, grated100 grams
Corn Oil60 ml- Beef bouillon cube, any brand1 cube
Salt0
Pepper0- Chili, optional0
Bay Leaf1 leaf
Cardamom1 piece
Steps
- 1
In a pot over heat, add a little oil and add the bird's tongue pasta, stirring until it turns light brown.
5 minRequired Tools:
Pot - 2
Boil the bird's tongue pasta in another pot with the bay leaf and cardamom.
10 minRequired Tools:🍳Pot - 3
In another pot, add oil and sauté the onion until soft, then add the chopped tomatoes, tomato sauce, bouillon cube, salt, pepper, and chili, stirring the mixture well.
5 minRequired Tools:Pot - 4
Add a little water and the meat to the mixture and let it cook until done, then remove from heat.
10 min - 5
Drain the bird's tongue pasta from the boiling water and add it to the meat mixture, adding half a cup of cheese and mixing well.
5 min - 6
Pour the mixture evenly into the baking tray, and add the remaining cheese on top.
5 minRequired Tools:
Tray - 7
Place the tray in the oven and leave until the cheese melts and the top is golden brown.
10 min - 8
Serve the bird's tongue tagine hot.
Nutrition Facts
Tomato Sauceper 100gCorn Oilper 100gSaltper 100gPepperper 100gBay Leafper 100gCardamomper 100g* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.