Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, rich pastitsio. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
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. The Best Greek Pastitsio recipe (Pastichio)!
Rich pastitsio is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Rich pastitsio is something that I have loved my entire life.
To get started with this particular recipe, we must first prepare a few ingredients. 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:
- Get Mince
- Take 700 g beef mince
- Make ready 1 large dry onion
- Make ready 2 large peeled tomatoes
- Make ready 1 medium green pepper
- Get 1 cup oil (approximately)
- Prepare 3/4 cups white wine
- Prepare 3/4 cups tomato Passata (approximately)
- Take salt
- Prepare cinnamon (powder)
- Get clove (powder)
- Prepare nutmeg (powder)
- Prepare water
- Prepare Pasta
- Take macaroni No3 (usually long, thick, hollow pasta)
- Get butter
- Take Bechamel sauce
- Prepare Bechamel sauce
- Get 130-150 g corn flour
- Make ready 1 1/2 l fresh milk (approximately)
- Make ready 2 eggs
- Make ready 2 full tbsp butter
- Prepare salt
- Prepare cinnamon (powder)
- Prepare nutmeg (powder)
- Take Cheeses
- Get 1 kg grated cheeses (regato, graviera, kasseri) (approximately)
If you can't find, I have used. Pastitsio - layers of pasta and minced meat in tomato sauce, covered in bechamel, baked to crispy perfection. Greek Pastitsio - baked pasta dish by Greek chef Akis Petretzikis. A delicious Greek recipe made with ziti pasta, ground meat, béchamel sauce cheeses and herbs!
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!
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. Rich pastitsio. Δημοφιλέστερες Ειδήσεις Sintages Pareas. You start with a rich lamb ragu simmered in red wine and spiked with cinnamon. I had guests in from out of town this weekend, so pastitsio seemed like a great way to impress. A rich recipe perfect for company!
So that is going to wrap this up with this exceptional food rich pastitsio recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
