Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, rich pastitsio. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Rich pastitsio is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Rich pastitsio is something which I’ve loved my entire life.
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. The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it. Pastitsio is a favorite traditional Greek dinner recipe.
To get started with this particular recipe, we have to prepare a few components. You can have 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
- Make ready 700 g beef mince
- Make ready 1 large dry onion
- Get 2 large peeled tomatoes
- Get 1 medium green pepper
- Take 1 cup oil (approximately)
- Get 3/4 cups white wine
- Make ready 3/4 cups tomato Passata (approximately)
- Make ready salt
- Make ready cinnamon (powder)
- Prepare clove (powder)
- Take nutmeg (powder)
- Take water
- Get Pasta
- Make ready macaroni No3 (usually long, thick, hollow pasta)
- Take butter
- Take Bechamel sauce
- Prepare Bechamel sauce
- Make ready 130-150 g corn flour
- Make ready 1 1/2 l fresh milk (approximately)
- Get 2 eggs
- Make ready 2 full tbsp butter
- Prepare salt
- Prepare cinnamon (powder)
- Make ready nutmeg (powder)
- Get Cheeses
- Take 1 kg grated cheeses (regato, graviera, kasseri) (approximately)
A friend introduced Pastitsio to me a couple of years ago and I was instantly smitten. 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. As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles. Pastitsio (Greek: παστίτσιο, pastítsio) is a baked pasta dish with ground meat and béchamel sauce found in Greek, Cypriot, Egyptian, and Maltese cuisine.
Instructions 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!
As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles. Pastitsio (Greek: παστίτσιο, pastítsio) is a baked pasta dish with ground meat and béchamel sauce found in Greek, Cypriot, Egyptian, and Maltese cuisine. Pastitsio is a creamy, cheesy pasta dish that is sometimes called Greek lasagna, but it's made with large tubular pasta. Rich pastitsio. Δημοφιλέστερες Ειδήσεις Sintages Pareas. Greek Pastitsio - baked pasta dish by Greek chef Akis Petretzikis.
So that’s going to wrap this up for this exceptional food rich pastitsio recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
