Description
Hi all. I want to treat You today a delicious, aromatic wop. This recipe I have found on the Internet. It is quite large, high, with a rich creamy cheese flavor. Go.
Ingredients
-
Minced meat
700 g
-
Pasta
400 g
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Tomato
500 g
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Cream
200 ml
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Dutch cheese
150 g
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Cheese
250 g
-
Chicken egg
3 piece
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Butter
30 g
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Salt
-
Black pepper
-
Parsley
-
Onion
1 piece
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Garlic
3 tooth
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Vegetable oil
Cooking
Cut onion finely.
Garlic skip through the press, parsley, finely chopped (I had dried)
In a small amount of vegetable oil fry the minced meat together with onion until tender.
Add in minced garlic, parsley, salt pepper. Mix well.
Tomatoes hold a few minutes in boiling water, then put it in cold water and clean. Slice each tomato into 4-6 slices. Put the minced meat, add about 50 g of water, cover and on slow fire saute the minced tomatoes until complete evaporation of moisture and turning the tomatoes into a puree.
Turn off the heat, add in the pan 2 protein and mix well minced. Remove to the side.
Boil the pasta in salted water until soft. Add the butter and stir.
Hard cheese rubbed on a fine grater.
Cream bring to boil, fire to reduce at the minimum, add a tablespoon of cream cheese and dissolve it in cream. (Added a tablespoon, stirred, added - stirred). Do so with all the melted cheese. Cheese-cream mixture to cool to room temperature.
Beat cream and curd egg and remaining 2 egg yolks and stir with a whisk (whip is not necessary!)
The deep dish or pan (shape), with small amount of vegetable oil and put half of the beans. Well compacted.
Sprinkle the pasta mostly grated cheese and a good cheese press hand.
To lay out all the stuffing, crush it well with a spoon.
For stuffing spread the remaining pasta. Well trambeam.
Pour cheese-cream sauce.
On top sprinkle with remaining cheese.
Put the pan in a preheated 200° C oven for about 30 minutes. I (because I have a form of glass), put in a cold oven, then turned it on and bake 40 minutes, Then turning off the oven, the door unveiled and allow to stand for our wop for another 20 min.
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