Preparation time: 30’
Cooking time: 30’
Portions: 8
Ingredients
300 g coral
750 g minced beef
3 tbsp olive oil
2 grated onions
2 cloves of garlic grated
1 tbsp TOMATO PASTE KYKNOS
500 g SLIGHTLY CONCENTRATED TOMATO JUICE KYKNOS
500 g water
Salt
Pepper
1 tsp. thyme dec
100 g butter
100 g flour
1 litre of whole milk
2 egg yolks
1/2 teaspoon of ground nutmeg
100 gruyere Γραβιέρα τριμμένη
Salt
Pepper
Preparation
Place a pot over high heat, add the olive oil. Add the minced meat and break it up with a spoon.
Sauté for 4-5 minutes until golden. Add the onions and garlic and cook for another 3 minutes.
Season with a little salt and pepper. Add the tomato paste KYKNOS and sauté for another 2 minutes.
Add the SLIGHTLY CONCENTRATED TOMATO JUICE KYKNOS. Allow to cook for 10 minutes. Add the water and thyme and cook for another 5 minutes. Finally add the coral and boil for 3 minutes. Turn off the heat but leave the pot on the stove for another 5 minutes.
Place a saucepan over medium heat, add the butter and let it melt. Add the flour and whisk well for a few minutes. Add the milk in batches, whisking constantly. Once the first bubbles appear, remove the pan from the heat. Add the egg yolks and stir. Add the salt, pepper, nutmeg and grated gruyere, and mix well.
Preheat the oven to 180°.
Fill the pan with the minced meat and the coral and spread it well with a spoon.
Leave for 2-3 minutes to allow some more of the sauce to draw out.
Add the béchamel, spread it well and sprinkle with extra grated gruyere.
Bake for 30 minutes or until the béchamel is nicely browned on the surface.
Remove the baking pan from the oven and allow to cool for 30 minutes.