INGREDIENTI PER 4 PERSONE
1 kg di melanzane
1 cipolla
500 gr carne macinata
1 bicchiere di vino bianco secco
700 gr polpa di pomodoro
Olio, sale, origano, cannella, prezzemolo
Formaggio grattugiato
1 tazza di besciamella
Pulite le melanzane e tagliatele a fette spesse circa 1 cm; disponetele su un tagliere a strati e salate, quindi mettete il tagliere sul lavandino in modo che il liquido degli ortaggi venga eliminato. Nel frattempo affettate la cipolla molto finemente e fatela appassire a fiamma bassa in una padella con dell'olio extravergine di oliva e aggiungete la carne. Fate cuocere sino a che il macinato non ha cambiato colore e sfumate con il vino bianco. Aggiungete poi la polpa di pomodoro, le spezie, salate e pepate e portate a cottura: il composto non dovrà risultare acquoso; aggiungete per ultimo il formaggio (lasciatene da parte un paio di cucchiai) e il prezzemolo tritato.
Friggete le melanzane in olio bollente e disponetele su abbondante carta cucina, in modo che perdano il grasso di cottura. Disponete una parte delle melanzane fritte sul fondo di una teglia precedentemente unta, in modo che non si creino buchi; quindi versare la carne livellandola bene con un cucchiaio di legno. Ricoprire con le restanti melanzane e coprire il tutto con la besciamella; spolverate con poco formaggio grattugiato ed infornate a forno preriscaldato a 180° per circa 1 ora, sino a che la superficie non risulti bella dorata. Fate raffreddare non meno di 15 minuti e servite.
Questo è un piatto unico tipico greco, la cui riuscita dipende molto dalla bontà degli ingredienti che si scelgono: quindi comperate melanzane fresche e sode e il macinato migliore!!!
Moussaka .... Go to Greek dinner!
Thursday I hosted a dinner you will eat greek ..... Among the various dishes that we will also prepare the Moussaka, a dish very tasty meat and eggplant!
SERVES 4
1 kg aubergines
1 onion
500 gr ground beef
1 cup dry white wine
700 g chopped tomatoes
Oil, salt, oregano, cinnamon, parsley
Grated cheese
1 cup white sauce
Clean the eggplants and cut into slices about 1 cm thick, layeredthem on a cutting board and salt, then put the cutting board over the sink so that the liquid vegetable is eliminated. Meanwhile slicethe onion finely and sauté over low heat in a pan with extra virgin olive oil and add the meat. Cook until the ground has not changedcolor and blended with white wine. Then add the choppedtomatoes, spices, salt and pepper and cook the compost should not be watery, add the cheese last (lasciatene by a couple oftablespoons) and chopped parsley.
Fry the eggplant in hot oil and place them on plenty of kitchen paper, so that they lose fat. Arrange some of the fried eggplant on the bottom of a greased baking pan, so as to avoid creating holes,then pour the meat leveling them well with a wooden spoon. Coverwith the remaining eggplant and cover the whole with the sauce,sprinkle with a little grated cheese and bake in preheated oven at 180 degrees for about 1 hour, until the surface is not beautifulgolden brown. Let cool at least 15 minutes and serve.
This is a typical greek dish whose success depends greatly on thegoodness of the ingredients that you choose: so fresh and firm andbought eggplant the best ground!
Thursday I hosted a dinner you will eat greek ..... Among the various dishes that we will also prepare the Moussaka, a dish very tasty meat and eggplant!
SERVES 4
1 kg aubergines
1 onion
500 gr ground beef
1 cup dry white wine
700 g chopped tomatoes
Oil, salt, oregano, cinnamon, parsley
Grated cheese
1 cup white sauce
Clean the eggplants and cut into slices about 1 cm thick, layeredthem on a cutting board and salt, then put the cutting board over the sink so that the liquid vegetable is eliminated. Meanwhile slicethe onion finely and sauté over low heat in a pan with extra virgin olive oil and add the meat. Cook until the ground has not changedcolor and blended with white wine. Then add the choppedtomatoes, spices, salt and pepper and cook the compost should not be watery, add the cheese last (lasciatene by a couple oftablespoons) and chopped parsley.
Fry the eggplant in hot oil and place them on plenty of kitchen paper, so that they lose fat. Arrange some of the fried eggplant on the bottom of a greased baking pan, so as to avoid creating holes,then pour the meat leveling them well with a wooden spoon. Coverwith the remaining eggplant and cover the whole with the sauce,sprinkle with a little grated cheese and bake in preheated oven at 180 degrees for about 1 hour, until the surface is not beautifulgolden brown. Let cool at least 15 minutes and serve.
This is a typical greek dish whose success depends greatly on thegoodness of the ingredients that you choose: so fresh and firm andbought eggplant the best ground!
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