11Add water and cook for an hour and a half, until the carrot disappears.
12Remove the thyme and bay leaf.
13Blend the eggs, chickpea flour, garlic and milk.
14Add salt.
15Let it rest for almost an hour.
16Melt butter in a pan and make the crepes.
17Cover a pan with butter, add a crepe, bolognese, parsley, basil, grated cheese and dambo cheese.
18Add ham, another crepe, more bolognese, grated cheese and dambo cheese.
19Cover with cheese and olive oil.
20Bake to melt the cheese.
Ingredients
2 Onion
1 bunch Celery stalk
2 Carrots
1 Leek
0.25 piece Butter
Olive oil
Thyme
1 leaves Bay leaf
1 kilogram Ground meat
Salt
Pepper
2 glasses Red wine
Rosemary
Natural tomatoes
Water
1 liter Milk
400 grams Chickpea flour
4 Eggs
1 clove Garlic
Dambo cheese
Parsley
Basil
Grated cheese
Cooked ham
Equipment
OvenPotKnifeCutting boardForkSpatulaBlenderFrying pan
Tips
The same weight of vegetable as of meat is used.
If you are going to make a sauce like this, it is very important to cook the vegetable well, let it brown, because that is where it will release all the flavor.
Half of this sauce can be frozen, or you can make bags.