Quenelle Indyushach in hot tomato sauce under cheese

Quenelle Indyushach in hot tomato sauce under cheese

Ingredients:
Quenelles:
500 g of indyushachy forcemeat
1 egg
2 tablespoons of bread crumbs
1 teaspoon of dried oregano
2 tablespoons of fresh basil, small to cut
1 teaspoon of caraway seeds
1 teaspoon of Dijon mustard
1/2 teaspoons of garlic salt
1/4 teaspoons of black sprinkling pepper
1/4 teaspoons of Cayenne paprika
1/2 teaspoons of flakes of paprika

Sauce:
450 g of tomato sauce or any sauce for paste (the marinara will approach)
4-5 big leaves of basil to cut
1 teaspoon of oregano
1/2 teaspoons of flakes of paprika
250 g of the cut mushrooms (optionally)

120-170 g of cheese burrata or mozzarella to cut big pieces

Preparation:
Heat oven to 200 degrees.
In big bowl mix all ingredients for quenelles. Stick together small balls (16-22 pieces). Lay out on the baking tray oiled and bake 15 minutes.
At this time prepare sauce. Heat frying pan on average fire and pour out tomato sauce. Add all other ingredients for sauce, including mushrooms, oregano and any other seasonings to taste. Sauce has to thicken.
When quenelles have baked, shift them to frying pan in sauce. Sauce each quenelle from above, from above lay out basil leaves. Spread out chaotically cheese to sauce and quenelles. Continue to prepare on average fire even minutes 5 so far cheese will not melt.
Serve quenelles with vegetables, paste or as independent dish.

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