Aubergine and Veal Pastitsio

Ingredients for Aubergine and Veal Pastitsio

• 1 (1 1/4-lb) aubergine, trimmed and cut into 1-inch pieces

• 1 cucharadita de sal

• 2 cucharadas de aceite de oliva virgen extra

• 1450ml chopped braised veal shanks with sauce, reheated to warm

• 725ml short tubular pasta (about 275g ) such as cellentani

• 725ml de leche entera

• 1 large garlic clove, smashed

• 3 cucharadas de mantequilla sin sal

• 3 cucharadas de harina común

• 200g crumbled feta (350ml )

• 3 large eggs, lightly beaten

• a 3- to 3 1/2-qt (13- by 9-inch) shallow baking dish or casserole

Coloca la rejilla del horno en la posición media y precalienta el horno a 218°C.

Toss aubergine with salt in a colander set over a bowl and let drain 30 minutes. Rinse aubergine, then squeeze handfuls of it to extract bitter liquid. Toss aubergine with oil in a bowl, then spread in 1 layer in a large shallow baking pan. Roast, stirring once, until tender and lightly browned, about 25 minutes. Stir into meat mixture and spread in baking dish.

Cook pasta in a large pot of boiling salted water until al dente, about 8 minutes, then drain.

Bring milk and garlic to a simmer in a 2-quart heavy saucepan. Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then add flour, and cook roux, whisking, 1 minute. Add hot milk mixture in a fast stream, whisking vigorously to prevent lumps, and simmer béchamel, whisking occasionally, until thickened, 3 to 5 minutes. Discard garlic. Remove from heat and stir in feta and salt and pepper to taste, then whisk gradually into eggs in a large bowl. Stir in pasta, then spread evenly over meat mixture. Bake pastitsio until bubbling and golden brown, 30 to 35 minutes. Let stand 10 minutes before serving.

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.