Last summer I went back to Indonesia to see my friends and family again. We did so many things together and it was so much fun. My stepmom and I came up with a recipe at that time. It was mostly her idea and I just helped around. But last weekend I decided to make the dish myself. We haven't named it yet back then so I hope it's okay to just name the dish...this. I'm not good at cooking so this is a huge step for me. Enjoy!
- 32 Tortiglioni
- 1 1/2 tbsp. Butter
- 1/2 - 1 Onion
- Milk (I used low-fat)
- Cheese (any kind)
- 1 tbsp. cooking oil
- ±400g Ground meat (I used chicken but I think beef works best)
- First things first, boil the Tortiglioni until they are al dente. Then boil the spinach
- Cut the onions any way you like (I did it somewhat julienne). Heat the butter on a pan and, after it's melted, put the onions on the pan
- Cook the onions until it gives out a nice fragrance then start pouring flour in (I think about 2-3 table spoons). Mix them all together while pouring milk little by little until they look/feel somewhat creamy. Add salt, cheese of your choice and the spinach then mix them together.
- Now pour the cooking oil onto the pan and cook the meat. The meat tend to get real boxy when it's frozen, destroy this form. Add salt for more taste and ketchup for colour and balance.
- Cover the baking pan with butter to prevent sticking
- Cut one side of all the boiled Tortiglionis and put the spinach paste inside them then close the pasta to make pipes. Continue this until the bottom surface is covered with Tortiglioni.
- Spread the meat on top of the pasta until it's even and cover everything. It's a good idea to start heating up the oven now.
- Now fill more Tortiglioni with the spinach and roll them and arrange them on top of the meat. If you have leftover meat, it's a good idea to put them on top of the upper pasta layer evenly as well. Now spread the Mozzarella (it's better when grated but I used a whole one) on top of the uppermost layer. Bake the dish in 180ºC for 30-45 minutes. Take them out when they're done and dig in!
Tips: Don't leave the Tortiglioni in the water too long after boiled, lest they should become too smooth and fragile! Cover the surface of the dish with aluminium foil before baking to prevent the pasta from getting too hard and dry! (unless you like that)
You might notice that I didn't put exact measurements on everything. Mostly, because I didn't measure them beforehand either. Just go with your gut feelings and taste everything every now and again. You can also modify a little bit. For instance, instead of using oil AND butter, you can just use either one. Also, you don't have to use Mozzarella but I think it gives the most desired melted effect. Either way, enjoy cooking and lass euch schmecken!