5 hours Ago
Ingredients: - 1 package of gluten-free pasta - 250g crushed Muti tomatoes - 150g grated Galil/Semi-hard cheese - 100g gluten-free flour - 20g butter - Salt - 100ml heavy cream - 100ml milk - 3 eggs 2 View gallery Chef Tomer Tal with his children ( Photo: Oz Mualem ) Instructions: 1. Bring water to a boil and cook the pasta for about 10 minutes so it’s softer than usual. Let it cool.
2. Prepare a bechamel: In a small pot, melt the butter, add the flour and stir. Once combined, pour in the cream and milk, stirring until it boils and thickens.
3. Add the tomatoes to the pot and mix off the heat. 4.
Place the pasta in a large bowl and pour the tomato bechamel over it. 5. Beat the eggs and add them to the bowl.
Mix everything together. 6. Transfer the mixture to a baking dish, sprinkle grated cheese on top and bake in a preheated oven at 200°C (390°F) until the cheese turns golden.
2 View gallery ( Photo: Shutterstock ) Get the Ynetnews app on your smartphone: Google Play : https://bit.ly/4eJ37pE | Apple App Store : https://bit.ly/3ZL7iNv 1.
Bring water to a boil and ook the nvolves chopping vegetables and other ingredients, chop everything ahead of time and arrange them in small bowls instead of cutting them one at a time. Staying organized will make the process much easier and more efficient. Tomer Tal is the chef at Tel Aviv's Drisco Hotel's George & John restaurant.
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