Musaka de berenjena y Cordero

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Musaka de berenjena y Cordero. It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Musaka de berenjena y Cordero is one of the most popular of current trending foods in the world. It's appreciated by millions daily. It is easy, it's fast, it tastes delicious. Musaka de berenjena y Cordero is something that I've loved my whole life. They are fine and they look wonderful.

Many things affect the quality of taste from Musaka de berenjena y Cordero, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Musaka de berenjena y Cordero delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Musaka de berenjena y Cordero is 3 comensales. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Musaka de berenjena y Cordero estimated approx 45 minutos.

To get started with this particular recipe, we must prepare a few components. You can cook Musaka de berenjena y Cordero using 18 ingredients and 6 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make Musaka de berenjena y Cordero:

1. Para la musaka
2. 250 g berenjena
3. 200 g patata
4. 1 diente ajo
5. 1 cebolleta
6. 400 g carne picada de cordero
7. 3 cucharadas tomate frito
8. Pizca canela
9. 50 gramos jamón en dados
10. 200 gramos queso rallado mozzarella
11. 50 ml vino blanco
12. 1/2 cucharadita romero
13. Aceite sal pimienta
14. Para la bechamel
15. 20 gramos harina
16. 15 gramos mantequilla
17. Pizca sal
18. 200 ml leche

Instructions to make to make Musaka de berenjena y Cordero

1. Cortamos aros de berenjena con un grosor de 2 mm y la ponemos en un bol con agua y sal, mientras tanto iremos cortando rodajas de patata del mismo grosor, lo ponemos en una fuente apta para el horno sazonamos y echamos un chorrito de aceite, horneamos a 180 grados por 10 minutos
2. Ponemos en una procesadora la carne y la picamos, picamos la cebolleta muy chiquitita y el diente de ajo pasado por un pensador, ponemos en una sartén con aceite la cebolleta y el ajo y vamos rehogando una vez que empieza a transparentar añadimos la carne picada salpimentamos
3. Cuando la carne ha perdido el color a crudo añadimos el vino blanco y dejamos que evapore el alcohol, añadimos el romero y la canela y le incorporamos el jamón en tacos y el tomate frito cocinamos por unos minutos
4. Ponemos en un recipiente apto para el horno(o como en mi caso yo lo hice en tarrinas independientes) ponemos una capa de patata y encima una capa de berenjena ponemos una capa de carne y ponemos una capa de queso mozarella, ponemos encima otra capa de berenjena y otra capa de carne lo reservamos
5. Ponemos en un cazo la mantequilla una vez que ha fundido añadimos la harina y cocinamos unos segundos le incorporamos la leche en dos veces a la vez que vamos integrando con una varilla manual añadimos el pellizco de sal y esperamos a que eche a hervir y la bechamel espese, añadimos una capa de bechamel y pondremos por encima el resto de queso rallado
6. Ponemos el horno a 180 grados con calor arriba y abajo 10 minutos, pasado los 10 minutos lo subimos a la parte de arriba y ponemos el gratinador

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So that is going to wrap this up for this exceptional food Recipe of Award-winning Musaka de berenjena y Cordero. Thanks so much for your time. I'm confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!