PS: ho scoperto che esiste anche la Moussaka bulgara... che è con le patate ma un pochino più pesante di questa... la prossima volta proverò e vi saprò dire :-D
"FINTA" MOUSSAKA CON PATATE
4 patate
200 gr. macinato di manzo
passata di pomodoro (io ho usato un vasetto preparato da mia mamma...)
vino rosso
1 carota
1 cipolla
sale, pepe, paprika
besciamella (poca, rispetto alla ricetta tradizionale)
Preparare un ragù con il solito procedimento e mentre è in cottura sbucciare le patate.
Tagliarle a fettine spesse circa mezzo centimetro e disporne la metà in una teglia.
Coprire con il sugo e la besciamella e ripetere per il secondo strato.
Infornare a 180° per 40-45 minuti (io per sicurezza ho controllato il grado di cottura delle patate con una forchetta). In teoria prima di impiattare andrebbe lasciata riposare un attimo.... qualcuno qui aveva fame e il risultato in foto è la conseguenza... :-P
*** English version ***
I love eggplants so moussaka is one of my favorite dishes ... Unfortunately at home eggplants are not seen so well ... so I had to try the version with potatoes ....
PS: I discovered that there is also a Bulgarian Moussaka ... that is made with potatoes, maybe a little heavier than this ... Next time I'll try it and I will tell you :-D
PS: I discovered that there is also a Bulgarian Moussaka ... that is made with potatoes, maybe a little heavier than this ... Next time I'll try it and I will tell you :-D
"FINTA" MOUSSAKA CON PATATE
4 potatoes
200 gr. ground beef
tomato sauce (I used a jar prepared by my mom ...)
red wine
1 carrot1 onion
salt, pepper and paprika
200 gr. ground beef
tomato sauce (I used a jar prepared by my mom ...)
red wine
1 carrot1 onion
salt, pepper and paprika
bechamel sauce ( only a little, compared to the traditional moussaka recipe)
Prepare a ragù sauce with the usual procedure and while it is cooking, peel the potatoes.
Cut them into slices thin about half a centimeter and arrange half in a baking tin.
Cover them with the sauce and the bechamel sauce and repeat for the second layer.
Bake at 180 degrees for 40-45 minutes (to be sure it was ready I checked the potatoes with a fork).
Cut them into slices thin about half a centimeter and arrange half in a baking tin.
Cover them with the sauce and the bechamel sauce and repeat for the second layer.
Bake at 180 degrees for 40-45 minutes (to be sure it was ready I checked the potatoes with a fork).
In theory, you have to wait a moment before place it on a plate... but someone here was hungry and the result in the picture is the consequence ... ;-P