Past ¡ tio (Greek macaroni gratin)

Ingredients for Past ¡ tio (Greek macaroni gratin)

Instructions for Past ¡ tio (Greek macaroni gratin)

To prepare the Past ¡ tio (Greek macaroni gratin) recipe, please follow these instructions:

Makaronien boil 15 minutes in boiling salted water and drips of games. The onions peeled and chopped. 2 tbsp butter melted in a pan and sauté the onion transparent. Add the meat and FRY, stirring until it turns gray. The tomatoes are washed by scratches in the cross, be placed in boiling water for a moment and skinned. The Green stalk and root mapped out, and the tomatoes cut into both and pressed through a sieve. Tomato bog is stirred in the flesh. Add the parsley, and everything is seasoned with salt, pepper and cinnamon. The wine is poured in, and kødsaucen boil softly and without lid for 15 minutes stirring occasionally. Meanwhile, warmed milk, without coming to a boil. The rest of the butter melted in a pan, flour sifted in and is allowed to take a little color while stirring. Slowly add milk and stirring. The sauce seasoned with salt, pepper and nutmeg and must then Cook gently in the 5-10 minutes. Thereby lose its mealy flavour and thickens. The sauce taken by flared. 2 eggs whipped together and turned into the sauce. Oven preheated to 200 g. Half of the makaronien pour into a buttered ovenproof dish and sprinkled with half of the cheese. The last egg whisked together and stir in kødsaucen, which poured over makaronien in the dish. The rest of the makaronien spread over. The rest of the cheese stirred in milk sauce, which poured over gratinen. Gratinen baked Golden in 35-45 minutes on next-lower ovnribbe. Gratinen is served warm with a salad.

Tips:
Kefalotiriost can be used instead of parmesan.