Macaroni casserole with veal tongues
Description
The recipe won't take much time. Before putting the casserole in the oven, generously pour béchamel sauce over the pasta. Sprinkle with cheese. Serve hot—it's both beautiful and delicious.
Instructions
- 1
Step 1
1. Rinse the tongues, place them in a saucepan (the water in the saucepan should be salted), add pepper, garlic, and herbs. Simmer for about an hour. Peel the cooked tongues (cool them in cold water first). Cut the tongues into strips.
- 2
Step 2
2. Bring water to a boil, add salt and a little vegetable oil, then add the pasta. Cook until half-done. Drain the pasta in a colander and rinse under cold water. Let the water drain off.
- 3
Step 3
3. Prepare the sauce. Melt the butter, add flour, and sauté until it has a nutty aroma. Remove from heat and gradually pour in hot milk, stirring well. Season with salt to taste.
- 4
Step 4
4. Grease the baking dish with butter, pour a little sauce into the bottom of the dish, add the pasta and pieces of tongue. Pour with sauce.
- 5
Step 5
5. Sprinkle grated cheese on top and bake in a preheated oven at 170 degrees for about fifteen minutes.
- 6
Step 6
6. When the cheese has melted, the casserole can be served.