Moliterno al Pepe Moussaka
Ingredients for 4 people:
-10oz Large ripe tomatoes
-2 Purple Eggplants
-8oz Minced Sheep or Lamb Meat
-1 Yellow onion
-A pinch of All-Purpose Flour
-4oz Moliterno al Pepe
Cut eggplant, tomato and potato, skin-on, into 1cm thick slices.
Cover the tomatoes with breadcrumbs and place them in the oven grill at 180°C for 8 minutes. The same needs to be made for the eggplants, but leave them for 10/12 minutes. The potatoes will be fried in a pan with plenty of seed oil.
Season the vegetables with salt and pepper and set aside.
Brown the onion with a little olive oil and add the sheep (lamb) meat in a saucepan, cook over medium heat and turn often. Add a teaspoon of flour and half a glass of red wine, cook for a few more minutes, until the ragout is well bound and add salt and pepper.
Cut our Moliterno al Pepe into thin slices and set aside.
Compose the moussaka in layers with the help of a ring in the following order: potatoes, eggplant, tomatoes, ragout and Moliterno al Pepe. Put it in the oven for 8 minutes at 160° C until the cheese melts.
Serve in a dish by taking the pie from the supporting ring.