6 PEOPLE 2 rabbits 2 onions 1 head of garlic 1 glass of EVOO Picual (200ml / 7 oz) 2 ...
INGREDIENTS OF THE BÉCHAMEL:
PREPARATION OF THE STUFFING
Chop the onion, pepper, carrot and tomato. Peel the tomato.
Pour 2 tablespoons of EVOO into a frying pan and heat on high. Fry the onion for 2 to 3 minutes. Add the pepper and carrot and leave for 2-3 minutes. Add tomato and leave for 5 minutes. Add meat and a pinch of salt. Mix everything well.
PREPARATION OF THE BÉCHAMEL SAUCE
In a saucepan put 2 tablespoons of EVOO, heat on low and add 3 tablespoons of flour and mix with the EVOO. Fry the flour for 2 to 3 minutes. Then add 2 glasses of milk little by little while stirring the mixture. Add a pinch of salt and nutmeg. Beat with a stick until it thickens.
THE LAST STEPS
In a bowl with water, immerse the pasta for 5 minutes. Place our pasta sheets on top of a piece of paper on a kitchen towel.
Place a thin layer of béchamel sauce in a container suitable for ovens. Place a sheet and a half of pasta on top. Then add slices of cheese. Pour in half of the filling. Put another sheet and a half of pasta on top. Add a thin layer of béchamel sauce. Add the other half of the filling. Put the sheet and a half of pasta. Pour in a thin layer of béchamel sauce. Finally add grated cheese. Put the container in the oven at 180 degrees up and down for 20 to 25 minutes. Five minutes before taking the dish out gratin at 200 degrees.
Use of the Arbequino: We choose the Arbequino because it is a soft and sweet EVOO that makes it ideal for mild sauces such as mayonnaise or béchamel.