- Language - 2 pieces
- Pasta - 250 Grams
- Garlic - 2 Teeth
- Vegetable oil, salt - To taste
- Butter - 30 milliliters (sauce)
- Milk - 2 glasses (sauce)
- Salt - To taste (sauce)
- Cheese - To taste
- Flour - 1,5 st. spoons
1. Flush tongues, put in a pan (the water in a saucepan is salted), add pepper, garlic and greens. We cook about an hour. From the boiled tongue we take off the skin (pre-cool the tongue in cold water). We cut the tongue into small pieces. 2. Boil the water, add salt, pour a little vegetable oil, then fill in the pasta. Until half cooked we cook. We throw the pasta in a colander, we wash it under cold water. We let the water drain. 3. Prepare the sauce. Butter butter is melt, add flour and roast to a nutty smell. Remove from heat and pour in hot milk, stir well. Solim to taste. 4. We lubricate the oil with a mold for baking, put some sauce on the bottom of the mold, spread the pasta and pieces of the tongue. Fill with sauce. 5. Grated cheese is sprinkled on top and put into a preheated oven for about fifteen minutes at a temperature of 170 degrees. 6. When the cheese melts, you can serve the casserole to the table.
Servings: 6