The recipe was taken from the book ain kļaviņa "Lunch on each day" (Latvian cuisine). Cooked it the first time BUT NOT the LAST (!) When the author gave the name to the dish, I think it was a cunning trick :-) Vermishelki's not much, but that includes zucchini my kids don't even understand. I would call it vegetable stew in Siberian. Vegetables only zucchini :-)
|Cooking time 60 minutes||Number of servings -|
Meat cut into pieces. The author recommended another and beat lightly, but at the time I was not so that very much, so I just cut as goulash. (moreover, this form of meat was very comfortable). Yeah, I almost forgot, please, put a saucepan of water to vermicelli. Now it (the meat) needs a quick fry. Good heat the pan with oil and, turning the meat, quickly - quickly lightly fry. In the roasting process slightly prisolit and pepper ( I use a mill in which a set of pepper).
The next step cook the noodles. Water salt and be sure to add a tablespoon of vegetable oil. Vermicelli is discharged into boiling water and cook (помешивая0. Cook USUALLY (I love when the pasta is not overcooked ), drain in a colander.
Now zucchini (peeled) grate
But the finish line. In refractory form (glass is better), spread the meat
Now the final layer of vermishelka.
The final touch - smetana fill. If the sour cream is thick, add some water, but better water is not zealous. Add seasonings ( I take on the market of Eastern mix, and her and curry, and paprika, and dried tomatoes, and...) in the cream. If you zucchini is not salted - can be prisolit sour cream. Now this fragrant mixture pour our dish ( I did a regular table spoon).
Now cover with a lid and... in the cold (!) the oven. First temperature I put 220 degrees, 15 minutes down to 170gr. All and baked another 40 minutes. A total of 55-60 minutes. (the dark spots in the pictures is dried tomatoes)