Musaka Cu Tatei

Summary

Ingredients

• 500 g ribbon noodles
• 4 egg (s)
• 20 g butter
• 1 kg minced pork, lean
• 2 tablespoon leek, only the white, cut into half rings
• 2 tablespoon parsley, smooth, chopped
• 1 teaspoon fennel seeds, alternatively 2 tablespoons chopped fennel greens
• 150 ml milk
• 3 slices toast
• 90 g flakes butter
• 4 tablespoon cheese, grated, preferably Cașcaval
• 2 egg (s)
• 100 ml cream, sweet
• salt and pepper

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Instructions

1. Cook the tagliatelle in plenty of salted water according to the instructions on the packet. Drain well and let cool. Beat four eggs with two teaspoons of salt, then roll the noodles in them so that they are evenly covered with a little egg.
2. Cut the toast into cubes and soak in milk for a few minutes. Knead the minced pork with the half leek rings, the chopped parsley, the roasted fennel seeds, the drained toast, a teaspoon of salt and a strong pinch of pepper. If you like it spicier, you can also add chilli. Stir the mixture vigorously again with a wooden spoon so that it becomes airier.
3. Butter a three-liter casserole dish with a lid. Lay out a third of the pasta at the bottom. Half of the pork and a third of the flakes of butter on top. Continue with the pasta, mince, flakes of butter, noodles and the last of the flakes of butter.
4. In the oven preheated to 200 degrees, bake covered for half an hour. In the meantime, mix the grated cheese with the cream and two more eggs. Douse the casserole with it and put it in the oven for another hour. A quarter of an hour before the end of the cooking time, you can remove the lid so that the surface browns a little.

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