Description
I was going to do burgers, pumpkin and veal from Pachita. And Chet, I needed to buy some pasta "horn for stuffing"))). So call this product the company that manufactures these cones. Then decided to fill these horns for stuffing meat from Pachita, for the recipe it thank you very much. My husband was VERY pleased with the result. During our evening meal we were thinking what to call this dish. Have creativel my husband. Hope you like it. On the website I saw the options of dishes using pasta of this type, but I think my version is a little different.
Ingredients
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Pasta
250 g
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Minced meat
500 g
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Cream
500 ml
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Flour
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Butter
30 g
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Cheese
250 g
Cooking
We need pasta, as pictured.
The stuffing for the little snails I did Pachita recipe beef, pumpkin, onion: http://www.povarenok.ru/recipes/show/5706 Very tasty meat, juicy, the pumpkin is almost not felt in the finished dish. You can use your favorite ground meat.
Stuff the prepared stuffing our little snails. Lubricate. Put in the steamer is greased with butter for 20-30 minutes. Snails get semi-ready. If no steamer, should be boiled until soft horns, cool and then fill them with stuffing.
Separately, prepare the Bechamel sauce. To do this, melt in a pot the butter, to it add the flour and pour in cream, stirring constantly to avoid lumps. Bring to boil, reduce heat and cook until starts to thicken. To put our snails in a container for baking, pour on top the Bechamel sauce, sprinkle with grated cheese and into the oven, pre-heating it to 200 degrees.
Bake our little snails for about 30 minutes to form a beautiful appetizing Golden brown.
Well, that's our juicy snails ready. Served them with a vitamin salad, which, I think, I love a: of cabbages, celery, carrots, apples... MMMMM, very tasty. Bon appétit!!!
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