{"id":4345,"date":"2020-07-06T21:26:51","date_gmt":"2020-07-06T21:26:51","guid":{"rendered":"https:\/\/deaixa.net\/main\/?p=4345"},"modified":"2020-07-06T21:26:51","modified_gmt":"2020-07-06T21:26:51","slug":"moussaka","status":"publish","type":"post","link":"https:\/\/deaixa.net\/recetas\/moussaka\/","title":{"rendered":"Moussaka"},"content":{"rendered":"

https:\/\/www.bonappetit.com\/recipe\/moussaka<\/a>
\nRecipe by\u00a0<\/span>Rick Martinez<\/span><\/em><\/p>\n

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INGREDIENTS<\/h3>\n
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Eggplant and Lamb<\/strong><\/p>\n

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    8 garlic cloves, finely grated, divided<\/div>\n<\/li>\n
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    \u00bd cup plus 2 tablespoons extra-virgin olive oil<\/div>\n<\/li>\n
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    2 tablespoons chopped mint, divided<\/div>\n<\/li>\n
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    2 tablespoons chopped oregano, divided<\/div>\n<\/li>\n
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    3 medium eggplants (about 3\u00bd pounds total), sliced crosswise into \u00bd-inch-thick rounds<\/div>\n<\/li>\n
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    2\u00bd teaspoons kosher salt, plus more<\/div>\n<\/li>\n
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    \u00bd teaspoon freshly ground black pepper, plus more<\/div>\n<\/li>\n
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    2 pounds ground lamb<\/div>\n<\/li>\n
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    2 medium onions, chopped<\/div>\n<\/li>\n
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    1 3-inch cinnamon stick<\/div>\n<\/li>\n
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    2 Fresno chiles, finely chopped<\/div>\n<\/li>\n
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    1 tablespoon paprika<\/div>\n<\/li>\n
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    1 tablespoon tomato paste<\/div>\n<\/li>\n
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    \u00be cup dry white wine<\/div>\n<\/li>\n
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    1 28-ounce can whole peeled tomatoes<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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    B\u00e9chamel and Assembly<\/h3>\n
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      6 tablespoons unsalted butter<\/div>\n<\/li>\n
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      \u00bd cup all-purpose flour<\/div>\n<\/li>\n
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      2\u00bd cups whole milk, warmed<\/div>\n<\/li>\n
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      \u00be teaspoon kosher salt<\/div>\n<\/li>\n
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      4 ounces farmer cheese, crumbled (about 1 cup)<\/div>\n<\/li>\n
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      2 ounces Pecorino or Parmesan, finely grated (about 1\u00be cups), divided<\/div>\n<\/li>\n
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      3 large egg yolks, beaten to blend<\/div>\n<\/li>\n<\/ul>\n<\/div>\n
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      <\/div>\n<\/div>\n<\/div>\n<\/div>\n
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      RECIPE PREPARATION<\/h3>\n
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      Eggplant and Lamb<\/h4>\n
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        Place a rack in middle of oven; preheat to 475\u00b0. Whisk half of the garlic, \u00bd cup oil, 1 Tbsp. mint, and 1 Tbsp. oregano in a small bowl. Brush both sides of eggplant rounds with herb oil, making sure to get all the herbs and garlic onto eggplant; season with salt and pepper. Transfer eggplant to a rimmed baking sheet (it\u2019s okay to pile the rounds on top of each other) and roast until tender and browned, 35\u201345 minutes. Reduce oven temperature to 400\u00b0.<\/p>\n<\/div>\n<\/li>\n

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        Meanwhile, heat remaining 2 Tbsp. oil in a large wide pot over high. Cook lamb, breaking up with a spoon, until browned on all sides and cooked through and liquid from meat is evaporated (there will be a lot of rendered fat), 12\u201316 minutes. Strain fat through a fine-mesh sieve into a clean small bowl and transfer lamb to a medium bowl. Reserve 3 Tbsp. lamb fat; discard remaining fat.<\/p>\n<\/div>\n<\/li>\n

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        Heat 2 Tbsp. lamb fat in same pot over medium-high (reserve remaining 1 Tbsp. lamb fat for assembling the moussaka). Add onion, cinnamon, 2\u00bd tsp. salt, and \u00bd tsp. pepper and cook, stirring occasionally, until onion is tender and translucent, 8\u201310 minutes. Add chiles and remaining garlic and cook, scraping up any browned bits from the bottom of the pot, until onion is golden brown, about 5 minutes. Add paprika and tomato paste and cook until brick red in color, about 1 minute. Add wine and cook, stirring occasionally, until slightly reduced and no longer smells of alcohol, about 3 minutes. Add tomatoes and break up with a wooden spoon into small pieces (the seeds will shoot out at you if you\u2019re too aggressive, so start slowly\u2014puncture the tomato, then get your smash and break on!). Add lamb and remaining 1 Tbsp. mint and 1 Tbsp. oregano and cook, stirring occasionally, until most of the liquid is evaporated and mixture looks like a thick meat sauce, 5\u20137 minutes. Pluck out and discard cinnamon stick.<\/p>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n

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        B\u00e9chamel and Assembly<\/h4>\n
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          Heat butter in a medium saucepan over medium until foaming. Add flour and cook, whisking constantly, until combined, about 1 minute. Whisk in warm milk and bring sauce to a boil. Cook b\u00e9chamel, whisking often, until very thick (it should have the consistency of pudding), about 5 minutes; stir in salt. Remove from heat and whisk in farmer cheese and half of the Pecorino. Let sit 10 minutes for cheese to melt, then add egg yolks and vigorously whisk until combined and b\u00e9chamel is golden yellow.<\/p>\n<\/div>\n<\/li>\n

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          Brush a 13×9″ baking pan with remaining 1 Tbsp. lamb fat. Layer half of eggplant in pan, covering the bottom entirely. Spread half of lamb mixture over eggplant in an even layer. Repeat with remaining eggplant and lamb to make another layer of each. Top with b\u00e9chamel and smooth surface; sprinkle with remaining Pecorino.<\/p>\n<\/div>\n<\/li>\n

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          Bake moussaka until bubbling vigorously and b\u00e9chamel is browned in spots, 30\u201345 minutes. Let cool 30 minutes before serving.<\/p>\n<\/div>\n<\/li>\n

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          Do Ahead:<\/strong>\u00a0Moussaka can be baked 1 day ahead. Let cool, then cover and chill, or freeze up to 3 months. Thaw before reheating in a 250\u00b0 oven until warmed through, about 1 hour.<\/p>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n

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          <\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

          https:\/\/www.bonappetit.com\/recipe\/moussaka Recipe by\u00a0Rick Martinez INGREDIENTS Eggplant and Lamb 8 garlic cloves, finely grated, divided \u00bd cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons chopped … <\/p>\n","protected":false},"author":1,"featured_media":4347,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_coblocks_attr":"","_coblocks_dimensions":"","_coblocks_responsive_height":"","_coblocks_accordion_ie_support":"","footnotes":""},"categories":[23,30],"tags":[45,50],"class_list":["post-4345","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recetas-de-revistas","category-slider","tag-las-carnes","tag-las-pastas"],"_links":{"self":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4345","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/comments?post=4345"}],"version-history":[{"count":0,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/posts\/4345\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media\/4347"}],"wp:attachment":[{"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/media?parent=4345"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/categories?post=4345"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/deaixa.net\/recetas\/wp-json\/wp\/v2\/tags?post=4345"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}