Béchamel

Ingredients


1. kilo Pasta pens


2-1 \ 2 kilo minced meat


3-2 cup milk


4. grated onion


5- 6 spoons flour


6-3 spoons butter


7. hanging precariously oil


8. Salt and pepper


9. stock cube


The method of work


1. Valuation Bslq pasta in the normal way and then Tsfiha


2. We work Tasaj for meat chopped onion, pepper and salt


Way béchamel


1. evaluating the development of the oil and butter in a suit


2. Valuation downloaded exact hung suspended in order not to Taatklkaa


3. Valuation put them milk


4. Valuation tumble


5. We put salt and pepper and marinade and flipping


6. Tray evaluating processing of the butter and Another element


7. Valuation lepers half the amount of pasta in the bottom and then the meat Another element


8. evaluating leprosy second half of the pasta over meat


9. Valuation béchamel put on the Chinese point


10. Valuation by placing them in the oven for about one period of 35 to 40 minutes until the redness of the surface


11. leave to cool slightly before slicing to Ltq

Italian Alffucina amounts

1Pasta fettuccine

1chicken breast , clip

1onion

1bell pepper

100 grams butter , or obesity Farm

2 cups whipping cream

1 cup grated Parmesan cheese

4/1 cup grated mozzarella

2/1 teaspoon salt

1teaspoon thyme

 Workshop cumin

Italian method of preparation Alffucina:

1. Chop the onion and bell pepper into small slices.

2. Put a quarter in Tauh butter mold or tin , add the chicken and fry until color changes to white .

3. Add the onion and bell peppers and spices on the chicken and fry until sits perfectly .

4. Drain the pasta and then climb from the water.

5. Mix pasta with chicken .

6. In a pan on the fire , melt the remaining butter mold , add the cream and cheese and leave until they begin to boil and melt the cheese , sprinkle a little thyme .

7. Add the pasta to the cream mixture and stir well , then extinguish the  fire and serve