¼ cup grated Parmesan cheese
500g cooked talharim pasta al dente
4 eggs
Almond Ruffs
2 tablespoons chopped fresh parsley
300g ground beef (patty or chuck)
5 slices of bread soaked in milk
3 cloves garlic, minced
2 eggs
Salt to taste
Sauce
3 cups beef broth (or 1 tablet dissolved)
4 tablespoons olive oil
1 kg diced tomatoes
1 onion, finely chopped
1 sprig fresh thyme
Salt to taste
Accessory
Ring mold with a 25cm diameter hole
¼ cup grated Parmesan cheese
500g cooked talharim pasta al dente
4 eggs
Almond Ruffs
2 tablespoons chopped fresh parsley
300g ground beef (patty or chuck)
5 slices of bread soaked in milk
3 cloves garlic, minced
2 eggs
Salt to taste
Sauce
3 cups beef broth (or 1 tablet dissolved)
4 tablespoons olive oil
1 kg diced tomatoes
1 onion, finely chopped
1 sprig fresh thyme
Salt to taste
Accessory
Ring mold with a 25cm diameter hole
Almond Ruffs
Combine all ingredients
Shape into 1.5 cm diameter balls and fry until golden brown
Sauce
In low heat, sauté the onion and tomato in olive oil for 20 minutes
Add beef broth, thyme, and salt, and cook for an additional 20 minutes
Let it cool, blend in a blender, and strain through a sieve
Add almond ruffs and reserve
Gently beat eggs and mix with pasta
Preheat the oven to high temperature
Grease the ring mold with butter
Layer talharim, almond ruffs, and some Parmesan cheese
Repeat layers, finishing with talharim
Bake for 20 minutes
Unmold
Cover with warm sauce and serve.
