Pork and Potato Moussaka | Traditional and Golden
(0)
65 min
Under an hour
Sezamo
O rețetă clasică din bucătăria tradițională românească: musaca de cartofi cu carne tocată de porc, rumenită la cuptor sub o crustă fină de ou și smântână fermentată. O mâncare sățioasă, aromată cu cimbru și boia dulce, perfectă pentru prânz sau cină în familie.
Ingredients
Preparation method
Preparing ingredients
Wash the potatoes well and boil them in their jackets in salted water for about 20-25 minutes, until fork-tender but still firm. Leave them to cool down, then peel them and cut into round slices about 0.5 cm thick.
Peel and finely chop the onions and garlic. Finely chop the bunch of fresh parsley.
Preparing meat filling
Heat 3 tablespoons of sunflower oil in a large skillet. Add the chopped onion and a pinch of salt, sautéing over medium heat until translucent and sweet (about 4-5 minutes).
Chef's tip
For neat portions that do not crumble when cut, let the moussaka rest for 15-20 minutes after taking it out of the oven before slicing.
If you want an even browner and richer crust, you can sprinkle a little grated cheese on top during the last 10 minutes of baking.
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