Another dish that we carry from our holiday Greek this summer is this wonderful moussaka. .. a tile of scents and tastes very good, but not light! Despite this we have had for car and now that we are no longer in Greece, the cook there with us ... try it!
Ingredients
-
4-5 eggplants - 5-6 potatoes
-
sauce - 700 g minced veal
-
4 tomatoes - 2 onions
-
1 bay leaf - 1 clove garlic
- rosemary
-
two juniper berries - 1 clove
-
1 carrot - 1 celery stalk
- a glass of red wine
-
parmesan - olive oil
-
salt and pepper - 1 quart of oil for frying
Preparation
1. Prepare the sauce: chopped onions, celery, carrot, peeled and crushed garlic. Meanwhile, blanch the tomatoes, remove skin and seeds and cut into small pieces.
In a saucepan heat a little oil, add the garlic and when the oil is hot add the onions, celery and carrots. Let dry well for about 10 minutes (go to eye ... but what is more or less time).
Then add the minced veal and sear it over high heat stirring well after a while 'Add wine, stirring constantly for 5 minutes and turn the heat down.
Now add the tomato blanched previously, the rosemary, bay leaf, juniper berries, clove ... a bit 'of salt, a little' pepper, close the pot with a lid and simmer for about an hour.
2. Potatoes: in the meantime, take the potatoes and let them cook for about 10 min in a pressure cooker with a little bit 'of water. Once cooked, cool them under running water, peel and cut into slices. Be careful, you cut them into slices without crushing, so you should keep them just a little 'back to cooking, so that they remain a bit' hard-boiled.
3. Eggplants. You know parmigiana? ... Behold, the same way you do: Cut the eggplant into thin slices, let them rest for about half an hour with salt. After this time, wash them under water to remove the salt, let them dry on a cloth and fry in a pan with hot olive oil for about two minutes per side.
Once fried, the best you can wipe the oil from frying the eggplant, moussaka otherwise be too oily and heavy.
Composition
slightly Grease a baking sheet and make a layer with the sliced \u200b\u200bpotatoes and add a pinch of salt.
Make another layer of fried eggplant and then cover with a generous layer of sauce.
Continue adding another layer of potatoes (salt), then a layer of eggplant and again plenty of sauce.
Continue with a layer of sauce and finish with a generous sprinkling of Parmesan cheese.
Then put the pan in the oven for about 30-40 min to make a nice crust on it.
A tip ...
let cool and store in refrigerator. Serve very hot the next day.
Ingredients
-
4-5 eggplants - 5-6 potatoes
-
sauce - 700 g minced veal
-
4 tomatoes - 2 onions
-
1 bay leaf - 1 clove garlic
- rosemary
-
two juniper berries - 1 clove
-
1 carrot - 1 celery stalk
- a glass of red wine
-
parmesan - olive oil
-
salt and pepper - 1 quart of oil for frying
Preparation
1. Prepare the sauce: chopped onions, celery, carrot, peeled and crushed garlic. Meanwhile, blanch the tomatoes, remove skin and seeds and cut into small pieces.
In a saucepan heat a little oil, add the garlic and when the oil is hot add the onions, celery and carrots. Let dry well for about 10 minutes (go to eye ... but what is more or less time).
Then add the minced veal and sear it over high heat stirring well after a while 'Add wine, stirring constantly for 5 minutes and turn the heat down.
Now add the tomato blanched previously, the rosemary, bay leaf, juniper berries, clove ... a bit 'of salt, a little' pepper, close the pot with a lid and simmer for about an hour.
2. Potatoes: in the meantime, take the potatoes and let them cook for about 10 min in a pressure cooker with a little bit 'of water. Once cooked, cool them under running water, peel and cut into slices. Be careful, you cut them into slices without crushing, so you should keep them just a little 'back to cooking, so that they remain a bit' hard-boiled.
3. Eggplants. You know parmigiana? ... Behold, the same way you do: Cut the eggplant into thin slices, let them rest for about half an hour with salt. After this time, wash them under water to remove the salt, let them dry on a cloth and fry in a pan with hot olive oil for about two minutes per side.
Once fried, the best you can wipe the oil from frying the eggplant, moussaka otherwise be too oily and heavy.
Composition
slightly Grease a baking sheet and make a layer with the sliced \u200b\u200bpotatoes and add a pinch of salt.
Make another layer of fried eggplant and then cover with a generous layer of sauce.
Continue adding another layer of potatoes (salt), then a layer of eggplant and again plenty of sauce.
Continue with a layer of sauce and finish with a generous sprinkling of Parmesan cheese.
Then put the pan in the oven for about 30-40 min to make a nice crust on it.
A tip ...
let cool and store in refrigerator. Serve very hot the next day.
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