Recipe by Nicoletta Loizou of Riverland Bio Farm.
- 1 pack of thick pasta
- organic vegetable broth
- dry mint
For the mince
- 600gr. organic chicken mince
- 1 onion finely chopped
- 1 clove of chopped garlic
- organic tomato sauce
- a little white or red wine
- salt, pepper, cinnamon
For the bechamel sauce
- 2 litres of egg yolk
- 50gr. organic butter or olive oil
- 4 organic eggs
- 180gr. flour mixed with a little milk
- Grated halloumi and anari
- salt, pepper, nutmeg
Heat some olive oil in a saucepan and cook the mince with onion and garlic until it becomes golden brown. Throw the rest of the ingredients except parsley. Stir and let simmer on moderate heat for about 15 minutes until they ingredients mix.
Remove from heat and add parsley.
For the bechamel:
In a large saucepan, pour the milk and butter. Heat and stir until the milk is warm and the butter melts. Add the eggs, salt, pepper and nutmeg to the saucepan and milk with the flour and stir. When the mixture begins to peel, remove from the heat and pour the grated cheese into the mix.
At the same time, boil the pasta in plenty of salted water along with the broth and a few drops of olive oil.
Put the pasta on a large baking dish, add a little grated halloumi and anari, a little bit of mint and 1 tablespoon of cinnamon and stir.
Put the minced meat and 4 tablespoons of bechamel and stir again. Then, spread the rest of the bechamel over, sprinkle with the rest of the cheese mixture and a breadcrumbs.
Bake at 180 ° C for 40 minutes.