Češpov gnocchi

Potato Moussaka with Vegeta

Here we were a couple of days ago it seemed. We got kale, which we did not spend as pizzochere , we have carrots, potatoes, eggs and cream. Dejva throw it all in a baking dish and see what you receive. The result? Some kind of Moussaka.

Moussaka is original from malancan and minced meat, preferably lamb (show me a butcher, which I will thrash lamb), tomato and Béchamel Sauce.

Here the bešamelu me terribly brain, because musaka have an address somewhere in the circle around Greece, namely the Balkans, Turkey, Armenia, ... How could béchamel present in traditional Greek dishes, but if it is itself the foundation of French cuisine and named after Louis de Béchameilu ?

But leave it as it does not matter. What do the potatoes and kale with moussaka? Nothing. As pizza pies with burekom. But why limit and so is the typical Moussaka in our school canteens potato with meat (pork beef 50-50).

Any of the ingredients can change by any means, except with pasta sheets, because then you get lasagna or pasta with the other forms, because then you get pasticcio. At the end of all zaliješ bešamelom or by any combination of sour and sweet cream and eggs. I am vulnerable to the tamalo cream and four eggs. Zmiksano.

Details:

• 1kg sprouts
• 1kg of potatoes
• 250g carrots
• Thyme
• sage
• 2.5dcl cream
• 4 eggs
• 200g cheese (like Tolmin)

Narežeš potatoes thinly as possible. You can also ribežnom. Narežeš sprouts on two finger wipes x 2 finger ga pokuhaš in pairs or otherwise to fall together. Narežeš carrots into slices.

Premažeš pan and bring it to explain a layer of potatoes, then turn sprouts, carrots and potatoes, so that the potatoes on top.

Cream and eggs zmiksaš, Solis, popraš, add chopped sage and thyme, and the mixture preliješ moussaka.

Potreseš with grated cheese and pečeš at 175 degrees for one hour. Optional potreseš even with parmesan cheese or parsley.