Description
Love terrines... Who know me not the first day on the site, have long noted this bias. Another terrines I start cooking when Pets require cutlets. In fact, the terrine is a meat casserole. Namely, casserole! Of minced meat. But today - with a new filling. In the filling - all that I love my family. ... And you can experiment with other variations! Perfect for the hot summer as it is very delicious cold option.
Ingredients
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Minced meat
600 g
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Pasta
200 g
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Paprika sweet
1 piece
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Seasoning
-
Cheese
200 g
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Mustard
1 Tbsp
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Onion
1 Tbsp
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Spices
-
Chicken egg
1 piece
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Roll
1 piece
Cooking
In mixed minced meat, add chopped in a blender onion, mustard, salt, pepper, stale bread, soaked in milk and wrung. Knead thoroughly.
To include to warm up the oven. Cake pan (form terrina) spread butter and sprinkle with breadcrumbs (flour). Spread on the bottom of the form and the walls of the stuffing with a thickness of 0.7-1 cm in the Middle to fill the layers to your liking.
I had boiled spaghetti, capsicum, cut into small cubes, and cheese, sprinkled with herbs de Provence.
Cover with a thin layer of minced meat and close the foil (cover terrine). Bake in the oven for 30 minutes at 180* C.
Remove the form, drain the fluid, remove the foil. Sprinkle the terrine on top of the cubes and paprika. Bake another 15 min. in the open state.
Terrines allow to cool in the form. Cut into portions and serve as a complete dish with cold drinks.
Bon appetit!
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