Ingredients:
Per request
• 150 g of ground beef
• half a small onion, grated
• half a cup (tea) of grated zucchini
• 2 tablespoons of breadcrumbs
• 2 tablespoons of chopped parsley
• half a spoon (tea) of salt
• 1 pinch of black pepper
cheese cream
• 2 tablespoons of butter
• 2 tablespoons of wheat flour
• 1 and a half cup (tea) of milk
• half a cup (tea) of grated parmesan cheese
• 1 slice of crumbled Gorgonzola cheese (30 g)
• 6 tablespoons of NUTREN® Senior Unflavored Powder (55 g)
• 1 cup (tea) of water
Assembly
• spinach noodles or other long pasta of your choice
Preparation mode:
Requested
In a container, mix all the ingredients.
Shape the porpets and place them in a refractory greased with olive oil.
Cover with aluminum foil and place in a preheated medium oven (180°C) for about 30 minutes.
Remove the foil and return to the oven for another 20 minutes or until the porpets are cooked and golden. Reserve heated.
cheese cream
In a pan, heat the butter until it melts, add the wheat flour and stir, quickly to avoid lumps, until golden and form a dough.
Gradually add the milk, stirring constantly, and cook for about 10 minutes over low heat or until the mixture acquires a creamy consistency.
Add the cheeses and mix well until you form a homogeneous sauce. Turn off the heat and add the Nutren dissolved in the water.
Assembly
Cook the macaroni according to package directions. Serve with the cream cheese, accompanied by the portholes.
