Description
Interesting combination of classics and something new
Ingredients
-
Eggplant
4 шт
-
Minced meat
700 г
-
Offal
150 г
-
Carrots
1 шт
-
Onion
1 шт
-
Garlic
4-5 зуб.
-
Tomato
400 г
-
Olive oil
10 г
-
Dry white wine
100 мл
-
Mozzarella
50 г
-
Flour
10 г
-
Milk
300 мл
-
Nutmeg
2 г
-
Spices
Cooking
Cut into cubes carrots and onions and fry it all in butter until the vegetables are tender (5 min.)
Add ground meat, pre-salted and well-vamesu, the stuffing, add chopped bird's giblets (hearts, liver) and fry, stirring from time to time.
You can splash of wine for flavor, of course, red, but white and wait until the alcohol evaporated. Then add the tomato and stew until tender with salt and spices, good Provencal herbs and pepper mixture.
Leave our Bolognese sauce to cool, and can handle the eggplant, you can do it in parallel, which will save cooking time. Eggplant when you buy it is better to choose a longer and narrower for easy wrapping. Cut them into thin strips and spread on a greased baking sheet. Bake at 180 deg. 5 min. (until soft), like this:
Then we put our strips of eggplant crosswise and on top of our Bolognese.
Wrap our raviol': first the bottom strip, then the top
Spread on a baking sheet and sprinkle top with fresh mozzarella
Bake at 200 degrees, put the baking tray as high as possible, so our cheese was melted. Then prepare a béchamel. Fry the flour in butter and dilute it with milk, salt, add nutmeg, bring to the boil. Pour the sauce for our ravioli and bake until ready at 200 degrees. 30 min.
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