Рецепт Moussaka Mediterraneaneo
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Alternate layers of meatsauce and eggplant for an amazing baked dish - MOUSSAKA!
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Текущая фотография рецепта |
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Ground cinnamon, sugar & crushed red pepper flakes will season the meat sauce
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Spanish onions, diced, will be reduced to maximum sweetness
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Gently begin to sweat the onions...
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...watch carefully as they begin to caramelize...
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...golden is a nice color - and the onions will be sweet without being bitter
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Cook the meat just until it turns from pink to grey
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The tomatoes in their juice will add body and texture to the dish
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The onions and tomatoes join the meat and then...
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We need to reduce this sauce to almost dry, lightly boiling away the wine and liquids - which all become flavors
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Then we add the chopped parsley
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Flour, milk, eggs & butter - for a basic white sauce
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oh, yeah - the nutmeg and grated Parmesan will add that special touch to the white sauce
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Select firm, unblemished, fresh eggplant - seldom a worry about potential bitterness then
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lightly brush each 1/2" slice with olive oil
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I like to grill the eggplant for the additional 'smokey' flavor
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If you do each side twice, the eggplant will be nicelt prepared for the oven - and it will look good, if anyone cares besides me...
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heat your white sauce ingredients, whisking steadily, until it thickens
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Pour the white sauce evenly over the filling - be sure to get some all around the edge of the pan
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Bake the dish until the top is nicely browned
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When you cut into the moussaka, you will release an absolutely mouth-watering aroma!
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Almost as enjoyable as a trip around the Meditteranean - and far less expensive - moussaka!
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Old Glory & The Flag of Michigan
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