Cook the dough according to the manufacturer’s instructions, pour in a refractory with ice water to avoid sticking and set aside.
BOLOGNESE SAUCE:
Saute the garlic, the onion, the ground beef, the tomato sauce, cook for 3 minutes and set aside.
WHITE SAUCE:
Melt the margarine, put the 3 tablespoons of wheat flour and stir.
Pour the milk slowly and continue stirring.
Finally, put the cream, stir for 1 minute and turn off the heat.
ASSEMBLY:
Pour one part of the bolognese sauce into a refractory, half the dough, half the ham, half the mozzarella, all the white sauce and the rest of the dough.
Repeat the layers until the edge of the container.
Finish with grated cheese and bake in preheated oven (220 ° C) for about 20 minutes.
Crisp ingredients with cheddar, bacon and parmesan
500g of potatoes
Salt to taste
1 cup creamy cheddar cheese
1 cup chopped fried bacon
Grated parmesan cheese to taste
Frying oil
Method of preparation
Peel and cut the potatoes into sticks. Cook in boiling water for 3 minutes over medium heat. Drain, allow to cool and freeze for 4 hours. Heat a pan with oil, over medium heat, and fry the potatoes, gradually, until golden brown. Drain on paper towels. Transfer to a refractory, sprinkle with salt and distribute the cheddar, bacon and parmesan on top. Bake in a preheated oven for 5 minutes or until browned. Serve then if desired, accompanied by beer or soda.
Camillas Culinária 