Cook in a preheated oven at 170° C for about 50 minutes.
Rich flavor with captivating smoky notes.
Bake in the oven at 180° C for 20-25 minutes. Alternatively, on a very low heat on the grill turning the meatballs regularly.
Place in a pan upon a baking paper and sprinkle with a little of olive oil. Bake at 160ο C for 15 minutes and another 15 minutes at 180ο C until they get caramelized.
Bake in the oven for 30 minutes at 170° C.
In a pan with a little bit of oil, sauté over high heat, stirring constantly for about 5-7 minutes. Alternatively, bake in the oven at 180° C for about 15 minutes.
Add 600ml water or 400ml water and 200ml heavy cream. Bake in preheated oven at 180° C to gratin and the béchamel gets golden.
Bake in the oven at 170ο C for about 45 minutes.
Add 50-100g of water and bake in the oven at 180°C for 20 minutes.