1. In a bowl, add butter (softened), fine salt and sugar. Mix until well combined.
2. Add egg and mix well until smooth.
3. Add flour and almond flour. Using a rubber spatula, knead lightly until the dough just comes together. Divide it into 2 portions and shape each of them into a disk. Wrap loosely in plastic wrap and chill at least 1 hour before using.
If you don't use it for a few days, then place into a ziplock bag and freeze.
1. In a skillet, heat 1 tbsp olive oil and fry the garlic until fragrant. Cook onion until soft and add beef, tomato. Stir-fry until meat is no more pink.
2. Add all ingredients A and bring to a boil. Reduce the heat to low. Cover and simmer for about 20min. Remove the lid and cook for about 10min more. Let it cool and set aside.
3. Make white cream Melt the butter over medium heat in a medium saucepan, then add the flour. Stir continuously until the mixture is smooth. Reduce the heat to medium-low and add the milk (a little at a time), stirring constantly. The mix will be a doughy paste at first. Keep adding milk gradually (avoid lumps). When all milk is added, reduce the heat to low to simmer, stirring constantly for a few more minutes until the sauce has thickened. Season with salt.
4. Spread a spoonful of the meat sauce and white sauce over the base of a baking dish. Arrange the zucchini, cover with pasta sheets. Repeat the layers : white sauce, meat, zucchini, pasta, twice more. Finish with meat sauce and then, last, white cream sauce.
5. Sprinkle grated cheese. Pre-heat the oven to 190℃.
450g boneless pork - cut into small pieces (about 5 mm cubes)
120g cheese - cut into small pieces
5 to 6 garlic cloves ( about 35 g )
1 tbsp olive oil
1/2 tsp fine salt
1 1/2 pack of gyoza wrappers
For the sauce
1 tbsp rice vinegar / apple cider vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1. In a small cooking pot, add milk and water and cook the garlic until wilted. Drain and smash the garlic with a folk. Mix with olive oil and salt. Set aside.
2. In a bowl, add pork, cheese and garlic (from No.1) and mix well.
3. Place a spoonful of the mixture in the center of a gyoza wrapper. Wet the edge of wrapper with fingertip. Fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat vegetable oil in a large frying pan over medium-high to high heat. Add several gyozas (quantity depends on your pan size). Cook them until golden brown and crispy on the bottom. Add hot water (about 50 to 100 ml), cover pan with the lid and let it steam over medium heat until the water evaporates. Repeat with the remaining gyoza.
For the sauce In a small cup, add all the sauce ingredient and mix. Set aside.
ONE POINT ADVICE - if you cannot get your hands on these noodles
Use "Barilla Capellini No. 1". While cooking them, just add 1 tbsp of baking soda in the boiling water (1 tbsp baking soda per 1 liter of water). The pasta will turn more Ramen-like, and that's all you need to do. It is quite helpful when you are busy :-)
For the topping idea, chicken, beef, ham, onsen tamago, vegetable etc...
1. In a cooking pot, heat 1/2 tbsp oil and fry the garlic until fragrant. Add the water and bring it to a boil. Add ingredients A to season. The soup is done.
2. Boil the noodles according to the package directions, drain them very well and divide the noodles into four serving bowl. Pour the hot soup over the noodle. Top with anything you like.