John Myers
Ingredients for 5 servings:
- 200 g pasta (pasta noodles or spiral pasta)
- salt water
- 2 rolls, stale
- 500 g minced meat, mixed
- 2 onions
- 3 cloves garlic
- 200 g bacon (hamburger bacon)
- 2 tbsp oil
- 1 bunch of parsley
- 4 small shallots
- 2 tbsp thyme leaves
- ¼ liter cream
- 1 tbsp tomato paste
- 100 g Parmesan, grated
- salt and pepper
- some milk
- some butter or oil
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour
a delicious casserole
Cook the Teigfleckerl in salted water until al dente, strain, and let drain in a sieve. Cut the stale bread rolls into cubes, pour over a little lukewarm milk, and let stand. Finely slice the onions and garlic and fry in oil with the thinly sliced bacon. Stir well, remove from the heat, and let cool. Squeeze the excess water out of the bread cubes and mix with the minced meat. Finely dice the shallots and mix into the minced meat along with the chopped parsley, thyme leaves, cream, and the roasted onion and bacon. Season with salt and pepper and mix well. Grease a baking dish with butter or oil. Place one layer of Teigfleckerl and one layer of the meat mixture in the mixture, alternating between the Teigfleckerl and the meat mixture. The top layer should be Teigfleckerl. Sprinkle with grated Parmesan cheese. Bake in the preheated oven on the middle rack at 180°C for about 45 minutes and then serve with crisp leaf salad.
Facebook Comments