Description
No gods pots washed clean, where now we bake. They are cast in the Urals because of the volatile metal Iron. The bright orange color of the pot reminded the sun of Italy, so not resembling the sun in Russia. Red from fires, even at midday. I would like to cook something smoked in the memories of the summer of 2010. But the fresh fall air and colorful leaves and bright hue of the pot was forced to merge vegetables and meat in the rhythm of Autumn tango. For the contest: Autumn tango.
Ingredients
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Minced meat
150 g
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Adjika
250 g
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Cheese
200 g
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Zucchini
85 g
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Onion
75 g
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Celery root
75 g
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Pepper
50 g
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Carrots
35 g
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Salt
-
Flour
-
Chicken egg
1 piece
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Water
0.25 cup
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Butter
1 Tbsp
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Milk
1 cup
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Nutmeg
0.333 tsp
Cooking
For making homemade "noodle" we need: Egg - 1 PC. Flour - 1.5 cups. Water - 1/4 Cup. The egg slightly beat. Add 1.5 cups flour. As soon begin to form clumps, slowly begin to pour the water. Then, as the dough roll into a ball, put it in a plastic bag. Delay time, prepare the filling and sauce. Cheese and zucchini grate on a coarse grater, mix and set aside.
Onions, celery and bell pepper slice. Carrots - grate. Sauté the vegetables over medium heat in sequence: onions, carrots, celery, peppers. Then add the minced meat and make a strong fire. Vigorously knead all the lumps in the meat. Add the seasoning (or chopped in the processor the tomatoes). Simmer on the lowest heat for half an hour. And in the meantime prepare the Bechamel sauce.
For sauce we need: 1 tbsp butter. 1 tbsp flour. 1 Cup of milk. 1/3 tsp nutmeg. Melt butter in saucepan and add flour. And fry a little. Remove from heat and begin to pour. small portions of milk. After you have entered the entire glass of milk, season with nutmeg and place on medium fire. Heat the sauce. The consistency should be liquid cream as Creamed sauce will thicken slightly.
Take the dough. As the dough turned out soft for rolling out constantly, not radnica, add the flour. Unrolled layer, sprinkle with flour, again roll. In the end, we should get a long rectangle. Unfortunately, I unrolled the dough this time too thinly, and it treacherously torn. Avoid my mistake. The dough should be rolled less than 0.5 mm.
The layer of dough spread the filling in the sequence: beef, cheese, zucchini, Bechamel sauce(2/3 of the sauce).
A layer of dough doubled. Edge crush with a fork. Gently roll the resulting "roll" with the snail. And put in the pot. Pour the remaining Bechamel (can be diluted with milk). Sprinkle with the cheese. Put in a preheated 180 oven.
Simmer for 40 minutes under the lid. Increase the temperature to 250, remove the cover and hold it in the oven for 10 minutes until Golden brown.
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