How to make a gratin delicious

You’ll need
    • Recipe #1:
  • 300-350g macaroni;
  • 2 bulbs;
  • 250g pork liver;
  • salt;
  • pepper;
  • 3 tbsp butter;
  • 1 cup milk;
  • 1 tbsp flour;
  • 250 g cheese;
  • 1 egg.
  • Recipe №2:
  • tomatoes;
  • courgettes;
  • eggplant;
  • rice
  • brewed until semi-ready;
  • flour;
  • salt;
  • vegetable oil;
  • black ground pepper;
  • milk;
  • eggs.

Recipe №1
Boil the pasta, turn them on a colander.


Rinse the pork liver in running water, put in deep dishes and pour in cold water. Soak the liver for 1 hour, then drain the water.


Slice the liver in small pieces.


Heat the cooking oil in a pan and roast the liver together with the crushed onions.


Add to the pan to the liver flour, mix all well. Pour milk, salt and pepper the liver. Bring the contents of the pan to a boil and simmer the liver for 2-3 minutes when stirring constantly.


Grease the mold for baking with vegetable oil. Put the boiled pasta in it in an even layer, then the braised liver. Pour everything with a whipped egg. Sprinkle the dish with grated cheese, top put the butter cut into small pieces.


Cook the casserole in the oven for 15-20 minutes until a beautiful blush crust appears.


Recipe №2
Rinse in plenty of water tomatoes, eggplant and young courgettes. Zucchini peel. Cut everything with 5mm thick mugs.


Mix the flour with salt, rub the chopped vegetables in it and roast them on two sides in vegetable oil.


Sautéed vegetables fold into deep dishes in the following sequence: tomatoes, courgettes, tomatoes, eggplant, tomatoes. Pour each vegetable layer with a thin layer of rice, brewed until semi-cooked. Calculate the number of ingredients based on the size of the shape.


Make a mixture of milk, eggs, salt, black ground pepper. Pour vegetables with it. Sprinkle everything with grated cheese.


Bake the dish in an oven preheated to 180OS, until a mouth-watering blush crust.

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