Ingredients
1/2 sheet pack Cappeli d’angelo
2 eggs
250 ml fresh milk at room temperature
250 gr. minced meat (beef)
5 tomatoes grated
2 tablespoons barbecue sauce
1 clove of garlic
1 large onion
2 carrots
2 red peppers
2 tablespoons herbs ( basil, thyme , savory , or whatever else you have at your disposal )
200 grams grated gruyere
2 tablespoon olive oil
2 tablespoons breadcrumbs (optional)
2 tablespoons melted butter
salt
freshly ground pepper
Directions
Chop all vegetables. Saute the onion In a skillet with olive oil. Add carrots (sliced), garlic and tomatoes. Add minced meat and barbecue sauce, salt, pepper and herbs. Lower the temperature and let the sauce for 20-30 minutes to combine. In the end add the grated gruyere and peppers.
Grease an ovenproof dish and sprinkle with breadcrumbs if you want. Divide the capelli d’angelo into two equal parts. Take half of the capelli d’angelo, make it fluffy with your fingers and put it in the ovenproof pan. Then pour in the filling. Cover with the rest Capelli d’angelo and make it fluffy again with your fingers. Cut into pieces with a knife. Beat the eggs with milk in bowl and pour ovet the pan. Let the pan with the pie rest for 1 hour at room temperature. Then drizzle with melted butter. Preheat oven to 250°C in air . When you place the pie in the oven , lower the temperature to 180°C and bake for 50 minutes until well browned .
Serve with Love
