Ingredients and proportions:
- 300 g elbows
- 200 g cooked ham
- 100 g mortadella
- 2 eggs
- 140 g butter
- Parmesan or gruyere cheese, grated
- 75 g flour
- ¾ of a liter of milk
Difficulty: medium Preparation time: 50 minutes – Cooking time: 20 minutes
This tasty recipe, requires a bit of time to prepare but the result is really excellent. Finely chop the ham and mortadella, add the eggs and a little nutmeg then mix, incorporate two tablespoons of grated cheese, stir and fill the elbows. Cook them, drain them well and season them with 50 g of melted butter. Prepare the béchamel sauce with 75 g of butter, as much flour, three quarters of a liter of milk, salt and nutmeg. Pour a layer of béchamel sauce in a buttered aluminum tray, pour the pasta in layers, alternating with the béchamel sauce, sprinkle with cheese and bake at 175° for 20 minutes. Cool and freeze. To serve, thaw at room temperature and bake for about 20 minutes.
The chopper is one of the most useful appliances for the homemaker. If it is not electric, it can be operated with a hand crank. The most advanced choppers have several accessories that can be changed depending on the ingredient to be chopped and the fineness of the chop. It will therefore be constantly used by anyone who wants to do some cooking, since minced meat is needed to do many things.