Hey everyone, it is Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, rich pastitsio. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it. A baked Greek pasta with flavorful lamb (or beef) bolognese & nutmeg-infused bechamel.
Rich pastitsio is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Rich pastitsio is something which I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook rich pastitsio using 27 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Rich pastitsio:
- Get Mince
- Get 700 g beef mince
- Prepare 1 large dry onion
- Prepare 2 large peeled tomatoes
- Get 1 medium green pepper
- Take 1 cup oil (approximately)
- Make ready 3/4 cups white wine
- Get 3/4 cups tomato Passata (approximately)
- Take salt
- Get cinnamon (powder)
- Prepare clove (powder)
- Take nutmeg (powder)
- Take water
- Take Pasta
- Prepare macaroni No3 (usually long, thick, hollow pasta)
- Make ready butter
- Prepare Bechamel sauce
- Take Bechamel sauce
- Prepare 130-150 g corn flour
- Get 1 1/2 l fresh milk (approximately)
- Make ready 2 eggs
- Prepare 2 full tbsp butter
- Make ready salt
- Prepare cinnamon (powder)
- Get nutmeg (powder)
- Prepare Cheeses
- Prepare 1 kg grated cheeses (regato, graviera, kasseri) (approximately)
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. A delicious Greek recipe made with ziti pasta, ground meat, béchamel sauce cheeses and herbs! Pastitsio - layers of pasta and minced meat in tomato sauce, covered in bechamel, baked to crispy perfection.
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!
Greek lasagna from my friend's Greek grandma ~ layers of The pastitsio noodles are long tubes of pasta. I found these at a local specialty grocer. If you can't find, I have used. Pastitsio (Greek: παστίτσιο, pastítsio), sometimes spelled pastichio, is a Greek baked pasta dish with ground meat and béchamel sauce with variations of the dish found in other countries of the Mediterranean Sea. Pastitsio is a creamy, cheesy pasta dish that is sometimes called Greek lasagna, but it's made with large tubular pasta.
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