/ Recipe: Pasta with veal tongues

Recipe Pasta with veal tongues

  • Language - 2 pieces
  • Pasta - 250 Grams
  • Garlic - 2 Teeth
  • Vegetable oil, salt - To taste
  • Butter - 30 milliliters (sauce)
  • Milk - 2 glasses (sauce)
  • Salt - To taste (sauce)
  • Cheese - To taste
  • Flour - 1,5 st. Spoons

1. We wash tongues, we put in a pan (water in a saucepan is salted), we will add pepper, garlic and greens. Cook for about an hour. From the boiled tongue we take off the skin (pre-cool the tongue in cold water). We cut the tongue into small pieces. 2. Boil the water, add salt, pour a little vegetable oil, then fill up the pasta. Until half cooked we cook. We throw the pasta in a colander, rinse it under cold water. We let the water drain. 3. Prepare the sauce. Butter butter is melt, add flour and roast to a nutty smell. Remove from heat and pour in hot milk, stir well. Solim to taste. 4. We lubricate the oil with a mold for roasting, put some sauce on the bottom of the mold, spread pasta and pieces of tongue. Fill with sauce. 5. Grated cheese sprinkled on top and about fifteen minutes into a preheated oven, a temperature of 170 degrees. 6. When the cheese melts, you can serve the casserole to the table.

Servings: 6

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