John Myers
Casserole: Franconian Moussaka
The perfect casserole: franconian moussaka recipe with a picture and simple step-by-step instructions.
- 300 g Suckling pig, rest
- 1 Can Tomatoes, chunky without seasoning
- 1 piece Fresh onion
- 1 piece Clove of garlic
- 1 teaspoon Italian spice mix *
- 1 pinch Sugar
- 1 pinch Salt
- 1 pinch Black pepper from the mill
- 1 piece Zucchino, quite big
- 2 tablespoon Olive oil
- Pepper and salt
- 300 g Mashed potatoes, rest
- 300 g Cream
- 1 tablespoon Freshly grated Parmesan
- 1 piece Egg from Marlene
- 50 ml Cream
- 3 tablespoon Freshly grated Parmesan
- Cut the suckling pig into cubes and layer in a baking dish.
- Peel and roughly cut the onion and garlic. Put the tomatoes in a tall container and puree them together with the onion and garlic pieces and the spices. Season with salt, pepper and possibly a little sugar and pour over the meat.
- Cut the zucchino into approx. 5 mm thick slices. Heat the oil in a pan and fry the zucchino slices lightly on both sides. Pepper and salt before turning. Spread the fried slices over the tomato sauce.
- In the same pan, fry the mashed potatoes, stir with a little cream until they are “smooth” and mix in the Parmesan cheese. Spread this mixture on the vegetable slices and bake the casserole at 180 degrees for about 30 minutes in the preheated oven.
- Whisk the egg with the cream. After 30 minutes of baking, add the topping to the casserole and sprinkle the grated Parmesan on top. Baked again for about 15 minutes.
- * Link to spice mixes: Italian spice mix
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