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Ingredients Jump to Instructions ↓

  1. 24 small beef chorizo patties, recipe follows

  2. Prepared tomato sauce

  3. Bechamel sauce, recipe follows

  4. 4 slices white sandwich bread, cubed and crusts removed

  5. 1 stick butter

  6. 3 large eggplants, cut lengthwise, ends off,

  7. 11/4;-cm thick

  8. Olive oil spray, plus 3 Tbsp olive oil

  9. Bechamel sauce:

  10. 110g and 2 Tbsp all-purpose flour

  11. 110ml milk

  12. 675ml whole milk, room temperature

  13. 1/4; tsp ground nutmeg

  14. Beef chorizo patties:

  15. 3/4kg extra-lean beef mince

  16. 3 Spanish chorizo sausages, remove casing

  17. Salt and freshly ground black pepper

  18. 4 large eggs, beaten

  19. 225g, cured Spanish chorizo diced and fried

  20. 55g plain dry bread crumbs

  21. 110g pine nuts

  22. 110g freshly grated Parmigiano-Reggiano

  23. 450g grated Manchego cheese

  24. 55g freshly chopped flat-leaf parsley

  25. 1 tsp minced marjoram

  26. 3 garlic cloves, minced

  27. 55ml olive oil

Instructions Jump to Ingredients ↑

  1. Fuentes family lasagna 1) Preheat broiler.

  2. Prepare beef patties and simmer in tomato sauce for about 10 minutes, set aside.

  3. Spray cookie sheet with olive oil. Salt and pepper unpeeled eggplant slices on both sides. Drizzle with olive oil. Layer them on cookie sheet and broil for 10 to 15 minutes on each side, and set aside.

  4. Drain the fried chorizo and set aside. Toast pine nuts in broiler for about 10 minutes.

  5. Cover bottom of baking dish with about 335ml of Bechamel sauce. Add 1 layer of eggplant then top with beef patties and sauce. Sprinkle with grated Manchego cheese and toasted pine nuts. Repeat steps and finish with a layer of eggplant. Pour remaining Bechamel sauce on top and sprinkle with fried chorizo, remaining pine nuts and rest of Manchego cheese. Broil in middle of the oven for about 15 to 20 minutes or until golden brown.

  6. In a bowl, soak the bread in milk until saturated. Squeeze out the milk and place into a separate bowl along with ground beef, chorizo, eggs, bread crumbs, Parmigiano cheese, parsley, marjoram and garlic. Mix until combined. Knead until the mixture is firm enough to roll. Roll into small round patties, not too thick.

  7. In a large, nonstick skillet, heat the olive oil on high heat and add the patties. Fry about 2 minutes on each side. Transfer meat patties to a plate. Add patties to the tomato sauce and simmer for about 10 minutes.

  8. Melt the butter in a saucepan over medium heat. Add the flour and cook until smooth; stirring continuously, about 2 minutes. Slowly add the milk and whisk constantly. Once smooth, simmer until thickened, about 10 minutes. Add the nutmeg.

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