Group 22

by european22
Last updated 6 years ago

Discipline:
Health & Fitness
Subject:
Nutrition

Toggle fullscreen Print glog
Group 22

Sacivi1 ea Chicken pieced2 1/2 c Walnuts shelledfresh5 ea Garlic cloves1 ea Onion2 ea Bay leaves2 tb Khmeli suneli*1 tb Kviteli qvavili*Salt & black pepper to taste.

For Bolognese Sauce: * 500 g of minced beef * 20 g butter * 1 onion * 2 cloves of garlic * 3 carrots * 2 stalks of celery * 100 ml dry white wine * 600 g of crushed tomatoes naturally * Extra virgin olive oil * Pepper and salt

Your text here

HOW TO DO IT:We begin with the Bolognese sauce. We add olive oil, a little, and butter. In the poached vegetables very finely chopped. All at once. Then add the minced meat and stir to pick up color.Once you have taken color add the white wine and let evaporate. Then add the tomatoes and mix well. Season with salt and pepper and if you want to add some herb on. Mix and cook about 40 minutes over low heat.Once we're almost finished the bechamel. In a pan add butter, we melt and incorporate the flour. Mix and lightly toasted. Then gradually add the milk. Finally add salt, pepper and nutmeg and cook a minute or two stirring. Reserved.Once assemble the lasagna bolognese sauce. We pasta sheets in a source that, if ceramic, we have buttered. Then we make three layers of meat sauce and lasagna sheets. We ended up with meat and finally bechamel.Incorporate grated cheese and bake according to package instructions lasagna. Usually baked 20 minutes at 200 ° C and finally gratina 5 minutes. Although this may depend on the type of lasagne.

Results

What happened & Why?

lasañaÁngela and Ángel Jesús

lace chicken pieces in a good sized stock pot.Cover with fresh, cold water then bring to a boil.Add some salt, black pepper & bay leaves to pot.Cover then reduce heat & allow to simmer until chicken is done.Process walnuts, garlic cloves & onion until a paste is obtained.Place in a large pot.Season mixture with khmeli suneli & kviteli qvavili.Mix well then set aside.When chicken is done remove from pot.Separate meat from skin & bones.Set aside. DO NOT discard bouillon.Strain then skim bouillon.Gradually add hot bouillon to walnut mixture while stirring to make a smooth sauce.This takes 4-6 cups of bouillon to make a sauce which is neither too thin nor too thick.Taste then adjust seasonings if necessary.Now add chicken pieces to sauce & mix well.Sacivi is eaten warm or at room temperature but never hot.You will want to have plenty of good bread for dipping in sauce. You can give your sacivi an authentic Georgian touch.Save some of ground & seasoned walnut mixture.Squeeze them by hand over top of your completed dish.Seasoned walnut oil will fall in big yellow drops over your chicken.Serve with either fried potatoes or steamed rice.


Tags

Comments

    There are no comments for this Glog.