Description
Juicy, flavorful and not difficult to prepare casserole. The ingredients can be changed based on your preferences.
Ingredients
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Pasta
250 g
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Rabbit
300 g
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Eggplant
1 piece
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Tomato
1 piece
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Leeks
0.5 piece
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Champagne
100 ml
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Chicken egg
2 piece
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Milk
300 ml
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Seasoning
2 pinch
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The mixture of peppers
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Parmesan
60 g
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Sauce
150 g
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Soft cheese
100 g
Cooking
Rabbit fillet cut into small pieces and marinated in champagne for 2 hours.
Dry and fry quickly, season with salt and pepper and sprinkle with herbs de Provence.
Eggplant, leek and tomato finely chopped and fry in vegetable oil.
Pasta made from durum wheat, boil until soft. Beat eggs with milk. Form for baking grease oil and sprinkle with breadcrumbs. Layers add pasta, a little sauce, then layer vegetables, cheese, and rabbit.
From top to distribute the remaining pasta, seasoned with Bolognese sauce or any other tomato sauce you like. I stopped ready at "Bolognese" just because the rabbit was clearly not enough.
Pour the dish with the dressing, cover with foil and bake in the oven. For me, the process took 25 minutes at t 220. 5 minutes until tender remove foil and sprinkle top of casserole with Parmesan cheese.
If you want the casserole beautifully cut, it must be cool. My men refused to wait for the completion of the photo shoot, so our casseroles are "floated".
But this trouble did not spoil the taste of food, and we of pleasure from his eating! The casserole turned out juicy and very tasty!
Bon appetit!
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