|
 |
|
 |
|
|
|
INGREDIENTS |
|
- 500g half-rigatoni
- 2 peeled crawfish
- 6 grated tomatoes
- 1c.à.s of tomato concentrate
- 8 slices of cheese
- 100g grated Parmesan
- 1c.à.s oil
- Salt and pepper
For the béchamel sauce with parsley
- 1/2litre milk
- 2c.à.s flour
- 40g butter
- 1petit bouquet of parsley chopped |
|
| PREPARATION |
|
| TIME OF PREPARATION : 60 mn |
Prepare the tomato sauce
- Cook in a casserole with grated tomatoes, oil, salt and pepper. Cook 10 minutes.
- Stir in lobster cut into pieces and cook for 5 minutes.
- Cook pasta in boiling salted water for 10 minutes. Drain.
- Prepare for the béchamel sauce parsley
- Melt butter in a saucepan over low heat. Add flour and mix well.
- Pour cold milk and beating strongly. Add salt, pepper and chopped parsley. Cook while stirring until the sauce becomes thick.
- Combine tomato sauce and pasta.
Put in a baking dish mixing pasta and tomato sauce, then put a layer of sliced cheese, then coat with a layer of béchamel sauce. Sprinkle with parmesan cheese.
- Shovel to 180 ° C for 30 minutes.
- Serve hot
Posted by femme zoom
|
|
|
| |
|
|
|
