Gratin with pasta and mozzarella

Gratin is a bread, baked to a roast, in a pan, with cheese, butter and egg. There are many types of gratin. The temperature regime is very important in the preparation of gratin: in order for the core to be cooked sufficiently to produce an appetising crust on the top, the gratin is cooked at a medium temperature (often covered with foil) and then the temperature is raised (but without foil). Also, in order to create an appetizing crust, use the grill function.

Ingredients:

100 grams of butter

100 grams of pork fat

1 litre of milk 3,2% fat

400 grams of pasta (foam or other)

200 grams of mozzarella (divide into two parts)

200 grams of salami or smoked ham

a pinch of salt and a pinch of ground nutmeg.

Preparation:

At the same time prepare the sauce. Pour the milk into a saucepan and bring to the boil. Meanwhile, melt the butter in a pan, reduce the heat and add the boiling water. Keep stirring until the flour turns brown. Then add the milk to the tripe, stirring constantly to prevent lumps. Add a pinch of ground nutmeg and simmer the sauce for 6 to 10 minutes (the longer, the thicker the sauce).

Cook the pasta until firm and cut the salami and mozzarella into small pieces. Put the macaroni on a plate, add the seasoned mozzarella and salami, stir. Place the macaroni in a baking dish, top with the sauce and sprinkle with cheese. Place the macaroni in a hot oven for 15-20 minutes, then pour the gratin on the grill for a few minutes. Remove from the oven, cool slightly and can be served on the table.

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