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Jekk Joghgobkom 19.10.2019

MEATBALL LASAGNE

Serves 8

Ingredients

2 tbsp olive oil

1 large red onion, finely chopped

500g beef mince

2 tsp dried thyme

75g parmesan, grated

2 medium egg yolks

4 large garlic cloves, crushed

175ml red wine

2 x 500g cartons passata

1 tbsp caster sugar

30g butter

40g plain flour

500ml milk

2 bay leaves

1 tbsp wholegrain mustard

250g fresh lasagne sheets

250g mozzarella, grated

 

Method

-          Preheat the oven to 200C/Gas6; heat 1 tablespoon oil in a large, deep frying pan and fry the onion with a pinch of salt on a low heat until tender (about 10 minutes), then tip into a large bowl and allow to cool slightly; add the mince, thyme, 50g parmesan and the egg yolks; season with salt and a generous amount of pepper and mix together with our hands; roll the mixture into about 30 small balls

-          Heat the rest of the oil in the pan and brown the meatballs all over; remove from the pan and set aside; add the garlic and fry, stirring for a minute; pour in the wine, increase the heat to high and boil for a couple of minutes to reduce, scraping the bottom of the pan; add the passata and sugar, bring to the boil, then simmer for 40 minutes until thickened; season and remove from the heat; set aside 12 of the meatballs and stir the rest into the sauce

-          Meanwhile make the white sauce; place the butter and flour in a medium saucepan and heat gently; stirring until the butter has melted and the flour is incorporated; continue to stir over a low heat for 2-3 minutes until the flour is golden brown, whisk in the milk a little at a time, until you have a smooth sauce; add the bay leaves and bring to the boil, stirring; simmer for 2 minutes, then remove from the heat; add the mustard and remaining parmesan, stir until melted and season to taste

-          To assemble the lasagne, arrange half the meatballs in sauce in a baking dish; top with half the lasagne sheets, tearing them to fit; spoon over half the white sauce, removing the bay leaves and top with one third of mozzarella; repeat these layers once more; arrange the reserved meatballs on the top and scatter with the remaining mozzarella; bake for 30 minutes, until golden; allow to rest for 5-10 minutes before serving

 

LASAGNE BIL-PULPETTI

Ghal 8 persuni

2 imgharef zejt taz-zebbuga

Basla hamra kbira mqatta’fin

500g kappuljat tac-canga

2 kuccarini saghtar niexef

75g parmiggan mahkuk

2 isfra tal-bajd ta’daqs medju

4 sinniet tewm kbar, mghffga

175ml inbid ahmar

2 x 500g kartuni passata

Mgharfa zokkor fin

30g butir

40g dqiq plain

500ml halib

2 weraq tar-rand

Mgharfa mustarda biz-zerriegha

250g folji tal-lasagne friski

250g mozzarella mahkuka

 

-          Sahhan il-forn ghal 200C/Gas6; sahhan mgharfa zejt go tagen kbir u fond u ghaqli l-basla b’ponta melh, fuq nar baxx, ghal 10 minuti, mbaghad poggi go skutella u halliha tiksah ftit; zid il-kappuljat, is-saghtar, 50g parmiggan u l-isfra tal-bajd; hawwar bil-melh u hafna bzar iswed u hallat b’idejk; ifforma 30 pulpetta zghira

-          Sahhan il-kumplament taz-zejt got-tagen u hammar il-pulpetti; nehhihom minn got-tagen u poggihom fil-genb; zid it-tewm u sajjar ghal minuta, fil-waqt li thawwad; ferragh l-inbid, gholli n-nar sew u ghalli ghal ftit minuti biex jinxtorob; igref il-qiegh tat-tagen; zid il-passata u z-zokkor, hallih jiftah jaghli imbaghad tektek ghal 40 minuta sakemm jaghqad; hawwar u nehhi minn fuq in-nar; halli 12 il-pulpetta fil-genb u hallat il-kumplament maz-zalza

-          Sadanittant ghamel iz-zalza bajda; poggi il-butir u d-dqiq go borma u sahhan bil-mod; hawwad sakemm il-butir idub u d-dqiq jidhol sew; kompli hawwad ghal 2-3 minuti fuq nar baxx sakemm id-dqiq jitbaskat; zid il-halib ftit, ftit u hawwad bil-whisk sakemm ikollok zalza lixxa; zid il-weraq tar-rand u hallih jiftah jaghli; tektek ghal 2 minuti filwaqt li tkompli thawwad imbaghad nehhi minn fuq in-nar; zid il-mustarda u l-kumplament tal-parmiggan, hawwad sakemm idub u hawwar ghal gosti tieghek

-          Biex tispicca l-lasagne, irranga nofs iz-zalza bil-pulpetti fil-qiegh ta’dixx tal-forn; poggi nofs il-folji tal-lasagne fuqhom; ferragh nofs iz-zalza bajda, nehhi l-weraq tar-rand u poggi terz tal-mozzarella; erga r-repeti dawn is-saffi ghal darba ohra; irranga l-pulpetti li hallejt fil-genb, fi-wicc tal-lasagne u xerred il-kumplament tal-mozzarella; sajjar ghal 30 minuta sakemm il-wicc isir dehebi; halli l-lasagne toqghod ghal 5-10 minuti qabel mas-servi

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