Description
Easy to prepare, delicious and hearty dish. Salangane - one of the varieties of pasta for stuffing, in the form of twisted noodles. A close colleague - the "nest" can be in the form of noodles and spaghetti, the difference is that the "nests" is the bottom.
Ingredients
-
Minced meat
500 g
-
Pasta
300 g
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Onion
2 piece
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Carrots
1 piece
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Garlic
1 tooth
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Chicken egg
1 piece
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Broth
-
Salt
-
Vegetable oil
3 Tbsp
Cooking
Make the filling: in raw minced meat, add egg, salt, pepper, garlic and finely chopped onion (you can pre-fry). Knead well. Stuffing can take any (I have mixed), and add spices according to your taste.
Lightly fry in vegetable oil onions and carrots (sliced doesn't matter, I have a straw). You can add sweet peppers, for lovers of tomato sauce - tomato or ketchup.
Prepare sarangani. Slightly stretchable to the sides, thereby increasing at twice the height.
Fill cavity with stuffing, continuing to stretch the noodles and evenly distribute the filling. One thing out about 2 tablespoons of meat.
In a saucepan or small pot, spread half of the sauteed.
Put our "cups" not too tight, as the pasta during cooking increased.
On top spread the remaining onion and pour the hot broth or water to the level of the tops. If you are too critical, you can add water to the bouillon cube.
Cook with lid open for 5 minutes, diminish the fire and close the lid, cook for another 5 minutes. Turn off the heat and allow to stew for another 2-3 minutes. Gently spread on a plate, add mayonnaise or ketchup, you can sprinkle the cheese, as you like. Bon appetit!
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