Mediterranean gastronomy surprises us with hundreds of meals from different countries that are flags of this type of cuisine. This is the case of Greek gastronomy, where great elaborations and products are born, such as feta cheese or yoghurt. These dairy products are characterized by being included in dozens of recipes, although the one that we bring to you today does not have them as main ingredients, although, nonetheless, cheese is present.
The moussaka is one of the most famous recipes of the Hellenic country, which we usually associate with the Italian lasagna, but which really has little to do except by layering and filling. It is usually made with minced lamb meat, but to do it more simply, we will use veal. Here we tell you how this delicacy is made that conquers palates around the world.
– 2 onions.
– 4 cloves of garlic
– 1/2 kg of beef.
– 1 kg of eggplants.
– 1/2 liter of Extra Virgin Olive Oil 1881
– 2 tomatoes
– White wine
– Feta cheese
– 1/2 liter of bechamel
– Grated cheese.
– Cut the aubergines into thin slices and add salt so they lose water and bitterness. We leave them for 30-45 minutes and we go through warm water. We drain well.
– Add a little oil 1881 to a pan and fry the slices until golden brown. We pass them to an absorbent paper and reserve.
– Blanch the tomatoes and chop them into cubes. Chop the onion and garlic very finely. Salpimentamos veal meat.
– In a saucepan we toss two or three tablespoons of Oil 1881 and poach the onion and garlic. We throw the meat and let it cook.
– Add the mint and leave for 5 minutes stirring over low heat.
– We incorporate the tomato, a stream of dry white wine and wait for it to reduce.
– Prepare a simple bechamel.
– We greased a source with the Oil 1881 that we use to fry the aubergines and we put layers of eggplant, meat, béchamel and repeat the process.
– Finally, add a thick layer of bechamel and add grated cheese on top.
– We put in the oven 20 minutes at 180º up and down and 5 minutes extra gratinating.
– Let temper and serve with crumbled feta cheese on top and a few drops of Extra Virgin Olive Oil 1881.