How to make
Cut the vegetables into small cubes. First fry the onion, peppers, carrot and celery in the heated olive oil over medium heat, until they soften. Put the minced meat along with the white wine and stir, until it turn into crumbs and the wine evaporates.
Pour the tomatoes along with the garlic and cook for 10 minutes on low heat. Season with dry spices and salt. Once it remains in fat, remove from the heat and add the freshly chopped parsley.
Boil the pasta in salted water, by following the manufacturer's directions. Strain it from the water in a large colander, by drizzling it with olive oil and stirring to prevent it from sticking.
Prepare the béchamel by heating the butter and olive oil over medium heat. Pour the flour all at once, by mixing for 2 minutes. Pour the milk in a thin stream without stopping to stir. Little by little the mixture will start to thicken. Boil, until the desired thickness is obtained and season with white pepper, nutmeg and salt.
Mix the pasta with the minced meat and vegetables and distribute everything evenly in a baking pan. Arrange a turkey fillet, cut into as fine pieces as possible, on top.
Pour the béchamel and sprinkle with grated emmental over everything.
Bake in a preheated oven at 390°F (200°C), until a light golden brown color is obtained.
When serving, sprinkle with fresh basil for extra flavor!
The dish is very rich and tasty!
Enjoy your meal!
