Češpov gnocchi

Here's how it is. Holiday rush keeps me still. Knowing I was Andraž lajfstajla except gyrosov induced escapades and some pretty depriviran greek specialties. Who would not other than that how items are arranged and popapam himself at the sight of sailboats on the calendar on the wall. Maybe you could step with competition from where some ambiental sound Ionian Sea?

Carousel for gyros I have, therefore, be anything you choose. Let moussaka. In our blessed land of potatoes are usually part of Moussaka with potatoes, but the Greeks everywhere malancane grow and therefore make Moussaka from them. And I have been drawn up from them.

Buy:

• half kg faširanca
• 3 ripe tomato
• onion
• Garlic
• 2 malancani (one could also three because they were a little less)
• handful of grated Parmesan cheese
• 35 g flour
• 35 g butter
• bay leaf

On olivcu prepražiš chopped onions, then meat, and it is really fried (meet Mon brownish color), add the garlic (you can piece a can of compressed), bay leaves and tomato and naseckan all together and Solis popraš. It then dušiš until ready malancane.

Malancane a nice first razgrenit. Posoliš them and leave for 15 min at odcejevalniku, then you splakneš and wiped dry. Thinly by the premažeš olivcem and grill plate spečeš. Greek Recipes otherwise advise frying floured malancan but malancane consume about as much oil as far as their volume and thus to maintain the line is not recommended.

During those 15 minutes waiting to umešaš béchamel. To 35 oz of melted butter, shaken just enough flour for a while mesas, and odstaviš priliješ half a liter of hot milk. Hour to brush mesas that do not make lumps. Pristaviš švoh back to the fire, Solis, add a little nutmeg and white pepper, and cook until it loses flavor moknatega (15 - 20 min).

Now everything is ready for the finals. In baking dish and explain malancane faširanca in layers above and below malancane. Over all flow into and potreseš béchamel with parmesan cheese.

At 225 ° C pečeš 25 minutes, pull out zbobnaš interests to the table and Navalis. Besides srebni some fresh, slightly chilled Refosco.