Musaca ibérica de berenjena y calabacín

Hey everyone, it is Brad, welcome to my recipe site. Today, we're going to prepare a distinctive dish, Musaca ibérica de berenjena y calabacín. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Musaca ibérica de berenjena y calabacín is one of the most favored of recent trending foods on earth. It's easy, it's fast, it tastes yummy. It is appreciated by millions every day. Musaca ibérica de berenjena y calabacín is something that I've loved my entire life. They are fine and they look wonderful.

Many things affect the quality of taste from Musaca ibérica de berenjena y calabacín, 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 Musaca ibérica de berenjena y calabacín delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to first prepare a few ingredients. You can cook Musaca ibérica de berenjena y calabacín using 22 ingredients and 4 steps. Here is how you cook it.

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Ingredients and spices that need to be Get to make Musaca ibérica de berenjena y calabacín:

1. 2 berenjenas
2. 2 calabacines
3. Aceite de oliva
4. 1/2 Cebolla picada
5. 1/2 Puerro
6. 1/4 pimiento verde
7. 3 ajetes
8. 1 Zanahoria picada
9. 1 rama apio picada
10. 1 Cebolla entera
11. 300 g carne picada (utilicé de secreto ibérico)
12. 50 g panceta salada
13. Sal
14. Pimienta negra molida
15. 1/2 vaso vino tinto
16. 500 ml salsa de tomate
17. 1 hoja laurel
18. 30 g mantequilla
19. 30 g harina
20. 1/2 l leche
21. Sal
22. 1 pizca nuez moscada molida

Instructions to make to make Musaca ibérica de berenjena y calabacín

1. Para preparar el ragú, pochamos en una sartén con aceite la 1/2 cebolla, puerro, pimiento verde, zanahoria, ajetes y apio.
   Agregamos a la sartén la carne y la panceta y dejamos que se dore.
   A continuación incorporamos el vino y el tomate, cocinamos hasta que reduzca a fuego lento, sobre 50-60 m
2. Por otro lado, preparamos la bechamel calentando la leche con un poco de sal y nuez moscada molida. En un cazo derretimos la mantequilla con la harina hasta que ésta se tueste. Entonces, agregamos la leche caliente y movemos continuamente para que no queden grumos
3. Cortamos las berenjenas y el calabacín y las pasamos por la plancha hasta que ablanden un poco.
   Engrasamos la bandeja de horno con mantequilla y vamos alternado copad de ingredientes: berenjena, ragú, queso parmesano, calabacín, ragú, bechamel, queso parmesano, berenjena, ragú, calabacín, bechamel y queso parmesano.
4. Metemos al horno precalentado a 180 grados durante unos hasta que aparezcan burbujas en la parte superior y se ponga dorada.
   Servimos

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