Jouni Toivanen has something in the meat box that makes people sneak into it.
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“Best ever”. With these words chef Jouni Toivanen The pasta box has been described in a lunch discussion of an unnamed tabloid. It has also been found to be “insanely good”.
What is this meat-macaroni box? Why does it make people sneak and praise?
You have to ask Jouni Toivanen.
Toivanen, chef at the Emo restaurant, has a simple answer. It’s about chemistry.
– Cooking is chemistry and it tastes especially in this box. Chemistry explains why this box is better than others. The raw material must be treated in a certain way to make it all the most, Toivanen opens it up.
The better taste of Toivanen’s meat-macaroni box will come from how the minced meat is fried and the egg milk mixture is cooled. He developed a recipe in 2017 Gloria’s food and wine magazine.
– The minced meat is fried in a hot pan, in smaller parts if necessary, so that it does not cook, but really bakes. Most importantly, the pan is hot. Instead, the egg milk in the oven is chilling into the elevator. Then the box becomes juicier, Toivanen advises.
He states that the amount of minced meat can be reduced or preferably replaced by organic.
The meat-macaroni box can coagulate for an hour at 150 degrees and finally brown in high heat.
Toivanen laughs that it is not advisable to get right in the recipe, because then the end result is not the same.
The undersigned was also enthusiastic about Toivanen’s recipe. I must admit that slow coagulation and crispy minced meat really tastes in the finished box. According to our family teenagers, this box of meat carcany even wins sushi. That’s a lot that.
The meat-macaroni box is always good, but here the guide is the best of all. Eve Paljakka
Jouni Toivanen’s pasta box
5 dl of whole grain macaroni
1 small onion
1 + 3 tbsp rapeseed oil
400 g of roasting meat
2 teaspoons of salt
1/4-1/2 teaspoons of white pepper from the mill
1/4 teaspoon of ground spice pepper
Egg milk:
8 dl of full milk
3 eggs
In addition:
100 g of cheddar cheese grater (other grated cheese)
1. Boil the pasta according to the package instructions.
2. Peel and chop the onion. Heat 1 tablespoon oil in the pan. Sauté the onion for 10 minutes on low heat. Move the onions aside to wait.
3. Drain the Macaroni boiling water. Drain the pasta water from the pasta, pour the macaroni back into the saucepan and cool them by filling the pan with cold water. Drain the water in a moment. This keeps the macaroni loose.
4. Swipe the pan clean and add heat. Brown the minced meat in oil in a hot pan in a few batches. Fill at a time up to 2/3 of the pan to prevent the meat to bake, not cooked. Add the onion and spices to the minced meat.
5. Mix the egg milk in a large bowl. Add minced meat and drained pasta. Stir and pour into a baking dish. Bake in a 150 degree oven for 1 hour.
6. Remove the box out of the oven and place the oven on the upper heat to 250 degrees. Sprinkle the grated cheese on the surface of the box and roast the pan at the top for 8 minutes or until the surface is crisp and brown.