Ingredients: ½ Kgr minced beef ½ Kgr minced pork 4 mid-size potatoes 4 large zucchini 6 large eggplants 4 garlic cloves 2 mid-size onions 200 ml dry red wine 400 ml tomato sauce 300 ml chicken stock 200 gr grated graviera cheese 3 tbsp. olive oil 1 cinnamon stick 2 bay leaves 2 tbsp. oregano 1 tsp. grated nutmeg Salt & pepper Sunflower oil for frying
Preparation: Sauté the meat, add the onion and the garlic, finely chopped and stir for 2 min. Pour the wine, stir until the alcohol is evaporated and then add the tomato sauce and the chicken stock. Add the cinnamon stick, the bay leaves, 1 tbsp. oregano, salt and pepper, lower the heat into medium and simmer for 45 min. Add liquids if it’s necessary. Cut the potatoes, the zucchini and the eggplant into slices, ¼ inch thick. Deep fry for 2 min the potatoes and for one minute the zucchini and the eggplant. Let them strain on kitchen paper as much as possible. Place the potatoes in a baking pan, covering all the surface, put a little bit of salt, pepper, nutmeg, oregano and grated graviera cheese and put it in the oven for 10 min (190⁰C). Repeat with zucchini and eggplant and then put the cooked meat over them. Melt the butter into a heavy saucepan; add the flour and stir, in low hit, until it turns golden-brown. Warm the milk and pour it continuously into the mixture while stirring. Cook in medium-low heat for 4-5 minutes or until the sauce thickens. Add salt, pepper, nutmeg and the egg yolks while stirring. Add some graviera cheese and pour the sauce over the meat. Grate some extra graviera on top and bake it in the oven for 40-50 min (190⁰C).
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