Читать книгу Vegetable Kitchen - Bernhard Long - Страница 88

Ingredients for 6 meals

500 grams of macaroni

300 grams of oyster mushroom

250 grams of mushrooms

400 grams peas (canned)

1 bunch scallions

100 grams of peeled almonds

1 medium onion

3 tablespoons flour

3 tablespoons butter

400 milliliters of milk

200 milliliters of vegetable broth

1 cup sour cream

Salt and freshly ground pepper

Freshly grated nutmeg

Oil for frying)

100 grams of grated Parmesan cheese

The preparation sequence

Cook macaroni very al dente in salted water. Quenching and drain. A few drops of oil present so they do not stick together.

Clean mushrooms and pluck small or chop into slices.

Wash spring onions with water, brush and obliquely beaten into pieces.

Roast almonds without fat and chop coarsely.

Onion peel and finely chop fry in hot butter. Stir in flour, foam can pour in the milk. Creme fraiche and a little broth stir. Stirring occasionally so the. 10 min. Easy simmer. So much broth admit that the sauce is nice creamy. taste with salt, pepper and nutmeg.

Mushrooms portions fry in hot oil briefly brown, salt and pepper.

sauté green onions in 2 tablespoons hot oil and mix in peas. Also salt and pepper.

Then give little sauce on the bottom of a lasagna mold and place a layer of macaroni on it. Vegetables and mushrooms monolayer, again giving little sauce and sprinkle with a little Parmesan and nuts. So continue until all ingredients are used up and finish with a layer of sauce on the noodles. Sprinkle with Parmesan and heated, preheated oven at 180 ° C. so the. Bake 30 minutes until golden brown.