directeur de production
Haché Moussaka
‘How to score daddy points’.
Children love this! From this mixed origins dish, I keep the puree and the meat from the Haché Parmentier and the aubergines, the loose tomatoes and the Bechamel and cheese top from the Moussaka. I guess you can also call it a lasagna with fries. Warning: lots of dirty pots and pans!
The bottom layer is a classic spaghetti sauce with 1 kilo of minced beef with pork or veal with pork. No pork, no grease and no grease, no taste. You know the drill: onions, crushed garlic, meat and a touch of thyme, worchester sauce, bay leaf, salt, pepper, tabasco, carrots and yes, maple syrup or even sugar to compensate for the tomato acidity. I use Muti polpa rustica. Can’t be bad with a name like that. Use hard potatoes, I mash them slightly with some nutmeg, an egg and some milk. The aubergines are pre-dried and pre-fried with rosemary in the pan. Add the tomatoes and fry untill they fall apart.
Use a classic bechamel sauce. In a large buttered oven dish, the meat goes in first, mixed with a little cream, then the aubergines, the tomatoes, the mashed potatoes and finally the bechamel sauce, topped with emmenthal or gruyère with parmesan. Half an hour on 200° and dad’s a hero.
The bottom layer is a classic spaghetti sauce with 1 kilo of minced beef with pork or veal with pork. No pork, no grease and no grease, no taste. You know the drill: onions, crushed garlic, meat and a touch of thyme, worchester sauce, bay leaf, salt, pepper, tabasco, carrots and yes, maple syrup or even sugar to compensate for the tomato acidity. I use Muti polpa rustica. Can’t be bad with a name like that. Use hard potatoes, I mash them slightly with some nutmeg, an egg and some milk. The aubergines are pre-dried and pre-fried with rosemary in the pan. Add the tomatoes and fry untill they fall apart.
Use a classic bechamel sauce. In a large buttered oven dish, the meat goes in first, mixed with a little cream, then the aubergines, the tomatoes, the mashed potatoes and finally the bechamel sauce, topped with emmenthal or gruyère with parmesan. Half an hour on 200° and dad’s a hero.
Ingredients