Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, rich pastitsio. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Greek pastitsio (Pastichio) - a layer of pasta with cheese, layer of delicious meat mixture with tomato sauce and covered with third layer of rich béchamel. A baked Greek pasta with flavorful lamb (or beef) bolognese & nutmeg-infused bechamel. A friend introduced Pastitsio to me a couple of years ago and I was instantly smitten.
Rich pastitsio is one of the most favored of current trending foods on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. Rich pastitsio is something which I’ve loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook rich pastitsio using 27 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Rich pastitsio:
- Make ready Mince
- Get 700 g beef mince
- Take 1 large dry onion
- Get 2 large peeled tomatoes
- Make ready 1 medium green pepper
- Prepare 1 cup oil (approximately)
- Get 3/4 cups white wine
- Get 3/4 cups tomato Passata (approximately)
- Get salt
- Get cinnamon (powder)
- Get clove (powder)
- Make ready nutmeg (powder)
- Prepare water
- Make ready Pasta
- Get macaroni No3 (usually long, thick, hollow pasta)
- Take butter
- Make ready Bechamel sauce
- Get Bechamel sauce
- Make ready 130-150 g corn flour
- Get 1 1/2 l fresh milk (approximately)
- Take 2 eggs
- Get 2 full tbsp butter
- Make ready salt
- Take cinnamon (powder)
- Prepare nutmeg (powder)
- Make ready Cheeses
- Take 1 kg grated cheeses (regato, graviera, kasseri) (approximately)
Pastitsio (Greek: παστίτσιο, pastítsio), sometimes spelled pastichio, is a baked pasta dish with ground meat and béchamel sauce found in Greek, Egyptian, Turkish, Maltese and Cypriot cuisines. Pastitsio takes its name from the Italian pasticcio. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic, rich and gooey layers of tubular pasta in a hearty sauce consisting of tomatoes. Greek Pastitsio - baked pasta dish by Greek chef Akis Petretzikis.
Steps to make Rich pastitsio:
- Using a pot, lightly sauté the grated onion and the mince at medium temperature.
- When these are ready, add the tomato (grated), the pepper, finely chopped, quite a bit of cinammon and clove and a little bit of nutmeg, stir well to combine the flavors and cook for about 5 minutes with the lid on so that the liquids are absorbed.
- Then deglaze with the wine, put the lid back on and let the mince cook for five more minutes.
- Add about 1,5 to 2 glasses of water and let the food cook for about half an hour.
- After half an hour of cooking add the Passata, stir well and add water (about 1 cup), add salt, stir again and let the mince cook for another half hour till all the juices are absorbed.
- Take the pot off the heat and let the mince cool for a while.
- Prepare the pasta. Boil it in salty water and drain to get rid of the excess water. Then, put it in a baking tray, spread it and let it cool.
- Place the milk and corn flour in a pot stirring constantly with a whisk over medium heat. After a while, as the milk starts to boil, the mixture will start to thicken. Withdraw from the fire and keep on whisking. It might be necessary, according to how thick the bechamel is, to add a bit of milk or corn flour accordingly (just remember to whisk vigorously so that the bechamel doesn't get lumpy). Add two full tbsp of butter and let it cool for a while.
- Take small pieces of butter with your hands and butter the pasta well. Add half of the cheeses and mix all the ingredients together. Using your hands spread the pasta in the tray.
- Pour the mince over the pasta so that it goes everywhere and add half of the remaining cheeses spreading the mix with a spoon so that it is even.
- Back to the bechamel now. Add the eggs and stir very well. Add a bit of salt, quite a bit of cinnamon, a bit of nutmeg and stir again. Then add the rest of the cheeses to the bechamel and stir them with a fork or a whisk so that they combine well.
- Finally, pour the bechamel on the tray and shake it so that it goes everywhere and there are no uncovered places.
- Bake in medium temperature (we have already preheated the oven) for about 1 hour till it goldens to the nice colour that we all know!
The Greek Pastitsio is such a fantastic dish my family loves it they said it was delicious Thankyou very much for sharing your. Pastitsio - layers of pasta and minced meat in tomato sauce, covered in bechamel, baked to crispy perfection. Cinnamon and nutmeg add a warm, spicy note to noodles covered in a This creamy casserole of pasta and meat sauce—covered with a creamy, rich béchamel—is enjoyed. Spoon half of the prepared ziti evenly in the I have tried several pastitsio recipes this is by far the best and most authentic. Greek lasagna from my friend's Greek grandma ~ layers of The pastitsio noodles are long tubes of pasta.
So that’s going to wrap this up for this special food rich pastitsio recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
