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Chapels to the Greek

ingredients

servings

3

Oregano

to taste

Pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Cinnamon

to taste

Red wine

100 mL

Onions

1 unit

Tomato pulp

400 grams

Ground beef

300 grams

Aubergine

1 unit

Feta cheese

100 grams

Eggs

2 unit

Type 00 wheat flour

200 grams

first courses from Italy

Chapels to the Greek

Chapels to the Greek

with meat with gluten with eggs with lactose source of B vitamins high in iron high in calcium high in potassium

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Chapels to the Greek

Homemade pasta with tasty filling, absolutely to be tried!

Chapels to the Greek step 1

step 1

Let's first start by preparing the pasta: we create a fountain with the flour, then add the slightly beaten eggs. Let's swallow everything and let it rest.

Chapels to the Greek step 2

step 2

Cut half into the eggplant long, put in the oven at 150 ° and leave it for a good half an hour abundant.

Chapels to the Greek step 3

step 3

Hold the eggplant of the pulp, and put it in a blender, along with the Feta and a little bit of oregano. Smear everything.

Chapels to the Greek step 4

step 4

In a non-stick frying pan, heat a little oil and fry the onion (I used the leek because I had finished the onion!), Then add the meat and let it bake.

Chapels to the Greek step 5

step 5

Smear with red wine, then add the tomato pulp, salt, oregano, pepper and cinnamon, and leave to bake covered until the sauce is almost dried.

Chapels to the Greek step 6

step 6

Spread the dough with the rolling pin or pasta machine. Cut the squares of the size you like.

Chapels to the Greek step 7

step 7

Make each square with a little stuffing, then close it to triangle and give it the shape of the cappellets.

Chapels to the Greek step 8

step 8

Cook them in plenty of salt water. When they emerge, drain them with a schiumarola and put them in the sauce to make them flavor. To enjoy, add parsley and grated Parmesan cheese.

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