The terrine can of course be prepared with other types of pasta. It is also ideal with fried fish, breast of chicken or salad.
5/5
Steps
Mix the beef, mashed potato*, onion, breadcrumbs, cream, parsley and egg and season with salt and pepper.
Form meat balls and fry in oil for 6-7 minutes at medium heat, turning over regularly.
Cook the lasagna in salted water with 1 tablespoon of oil and then cool in iced water and allow to drip onto a cloth. (Tip: place the portions of lasagna separately into the pot).
Season the tomato juice with shallots, herbs, Cayenne pepper and salt and pepper.
Squeeze out the gelatin, dissolve in 6 tablespoons of hot water and add it, while stirring, to the tomato juice.
Place the lasagna and tomato juice into a terrine and chill for 3-4 hours.
Serve with the warm meat balls.
Ingredients
400 g minced beef
80 g mashed potato * 1 diced, fried onion
2 tablespoons breadcrumbs
4 tablespoons cream
1/2 bunch finely chopped parsley
1 egg
Salt and pepper
200 g lasagna
3/4 L tomato juice
9 leaves gelatin, soaked in cold water
2 finely diced shallots, scalded with hot water and drip-dried
1/2 bunch finely chopped estragon
1/2 bunch finely chopped parsley
1 pinch Cayenne pepper
Salt and pepper
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