A unique and delicious dish that can be made on the weekend.
Ingredients:
- 500 gm goimon
- 4 tablespoons of olive oil
- 2 cloves of garlic
- 1 onion
- 150 gm of tablespoon baitsai
- 60 gm unsalted butter
- 50 gm of flour
- 1 tablespoon of mustard
- 600 ml of milk
- 1 tablespoon basil leaves
- 1 egg
- 300 gm of cheddar cheese
- 100 gm of Gruyere cheese
- Salt and pepper to taste
- 50 gm of breadcrumbs or dried bread powder
- How to do it:
1. Add 2 tablespoons of olive oil and finely chopped onion and garlic to a frying pan and fry the onion until translucent, about 5 minutes.
2. Chop the cauliflower, add it to the onions and garlic, season with salt and pepper and fry for another 5 minutes.
3. Preheat your oven to 350 degrees. Meanwhile, melt the butter, add the flour and cook over low heat for 5 minutes until creamy.
4. Add milk, mustard and basil leaves to the above sauce and boil for 10 minutes on medium heat until it thickens, then season with salt and pepper.
5. Remove the bay leaves, add eggs to the sauce and remove from heat.
6. Cool the sauce a little and add the grated cheese.
7. Boil the pasta and add it to the sauce and mix it with the cabbage and vegetables and put it in a 30×20 cm mold.
8. Mix 2 teaspoons of olive oil, dried breadcrumbs, salt and pepper in a small bowl and pour over the pasta. Then sprinkle with grated Gruyère cheese and bake in the oven for 30 minutes until golden