meses para ultimar sus actuaciones tras la devolución del expediente

3 eggs slightly beaten

05-GKY

Super Chef_Greece

Greece.4p.indd 74 4/26/11 11:35 AM

E nt ré e s 75 On your mark . . .

To prepare the ground meat fi lling:

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Peel and fi nely chop the onions, measure 1 ½ cups, and set aside.

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Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin and chop the garlic and set aside.

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Wash the parsley, shake off the excess water, coarsely chop, measure ¼ cup, and set aside.

Get set . . .

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Grate the Parmesan cheese, measure 1 ½ cups, and set aside.

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Combine the cinnamon, nutmeg, allspice, oregano, salt, and pepper in a small bowl and set aside.

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Measure 1 ½ cups of the chopped tomatoes and set aside. Any extra tomatoes can be covered, refrigerated and used in another recipe.

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Combine the tomato paste with the hot water. Mix well until smooth and set aside.

Cook!

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Heat a 12- to 14-inch skillet over low heat for 30 seconds. You will need a lid for it later.

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Add the butter and 2 tablespoons olive oil to the pan.

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Add the onions and garlic and sauté together for 4 to 5 minutes until translucent. If the garlic begins to brown, turn the heat down.

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Add the ground meat and cook for 4 to 5 minutes or until the meat loses its pink color. Break it up with a wooden spoon as it cooks.

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Skim the fat that rises to the top of the ground meat and discard.

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Add the chopped tomatoes, spice mix, and the tomato paste mixture. Stir well to combine all the ingredients.

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Once the ground meat fi lling comes to a soft boil, lower the heat to simmer.

05-GKY

Super Chef_Greece

Greece.4p.indd 75 4/26/11 11:35 AM

76 T H E C O O K I N G O F G R E E C E

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Cover the pan with the lid slightly ajar, and cook for 30 to 40 minutes. That is the ground meat fi lling.

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Bring 5 to 6 quarts of water to a boil.

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Add the macaroni and salt, and cook for 6 to 8 minutes. The macaroni should be just underdone or slightly hard in the center.

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Drain the macaroni in a colander but don’t rinse.

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Pour the drained macaroni back into the pot it was just cooked in and add ½ cup of the grated cheese and 2 tablespoons of olive oil. Stir well then set aside.

To prepare the béchamel sauce:

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In a small saucepan, heat the milk over low heat, but don’t let it boil.

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In another larger saucepan, melt the butter over low heat. Once it is melted and has stopped bubbling, add the fl our. Using a wire whisk or wooden spoon, mix well until combined.

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Cook for about 1 minute, stirring constantly to prevent sticking or browning.

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Slowly pour in about ½ cup of the warm milk. Stir well to combine with the fl our and butter.

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Add the next ½ cup and stir until combined.

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Repeat with the rest of the milk, in ½ cup additions, until all the milk is added and the mixture is smooth.

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Add the pinch of nutmeg and salt.

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Cook for about 3 minutes or until slightly thickened, stirring constantly.

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Remove the pan from the heat and slowly add the slightly beaten eggs. Stir well.

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Return to the burner, lower the heat to simmer, and cook for another 2 minutes, stirring to prevent sticking.

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Turn off the heat, remove the pan from the burner and let stand.

This is the béchamel sauce.

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Preheat the oven to 350°F.

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Lightly coat the bottom and sides of a 9 x 12 x 2½-inch deep

05-GKY

Super Chef_Greece

Greece.4p.indd 76 4/26/11 11:35 AM

E nt ré e s 77 baking pan or cast-iron skillet with the remaining tablespoon of

olive oil.

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Sprinkle the bread crumbs over the bottom of the baking pan.

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Evenly cover the pan with ½ of the cooked macaroni.

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Spread on the ground meat fi lling to evenly cover the macaroni.

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Sprinkle half of the remaining grated cheese over the meat fi lling.

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Add the rest of the macaroni over the fi lling.

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Spoon the béchamel sauce over the macaroni.

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To fi nish, sprinkle the remaining grated cheese evenly over the top.

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Place the baking pan on the middle rack of the oven and bake for 40 to 50 minutes, or until the top is golden brown.

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Let cool for 10 minutes, cut into squares, and then serve.

05-GKY

Super Chef_Greece

Greece.4p.indd 77 5/25/11 9:30 AM

78 T H E C O O K I N G O F G R E E C E

E nt ré e s 79 On your mark . . .

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Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing fi rmly to break open the skin. Remove the skin and set the clove aside.

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Wash the green onions, remove any dark or damaged outer leaves, and cut off the root end.

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Cut the green onions, including a few inches of the green tops, into 1 ½-inch slices. Measure 1 cup and set aside.

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Peel and cut the onion in half, then cut each half into thin slices.

Measure 1 cup and set aside.

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Cut the lemons in half. Use a fruit juicer to extract the juice and pour the juice through a hand strainer over a small bowl to remove any seeds.

Roast Leg of Lamb

In document Administración tributaria y jurisdicción penal en el delito fiscal: la fijación de la cuota tributaria (página 165-169)