Simple Way to Make Favorite Rich pastitsio

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to prepare a special dish, Rich pastitsio. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be really delicious.

Rich pastitsio Recipe. 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.

You can cook Rich pastitsio using 27 ingredients and 13 steps. Here is how you cook that.

Ingredients of Rich pastitsio

1. It’s of Mince.
2. Make ready 700 g of beef mince.
3. You need 1 of large dry onion.
4. Prepare 2 of large peeled tomatoes.
5. Make ready 1 of medium green pepper.
6. Make ready 1 cup of oil (approximately).
7. Prepare 3/4 cups of white wine.
8. Make ready 3/4 cups of tomato Passata (approximately).
9. Take of salt.
10. Make ready of cinnamon (powder).
11. Prepare clove of (powder).
12. Prepare of nutmeg (powder).
13. You need of water.
14. Make ready of Pasta.
15. Take of macaroni No3 (usually long, thick, hollow pasta).
16. You need of butter.
17. Prepare of Bechamel sauce.
18. It’s of Bechamel sauce.
19. You need 130-150 g of corn flour.
20. Prepare 1 1/2 l of fresh milk (approximately).
21. Make ready 2 of eggs.
22. It’s 2 of full tbsp butter.
23. You need of salt.
24. Prepare of cinnamon (powder).
25. Take of nutmeg (powder).
26. Take of Cheeses.
27. You need 1 kg of grated cheeses (regato, graviera, kasseri) (approximately).

#pasta #pastabake #greek #groundbeef #lamb #dinnerthendessert #mealprep.Pastitsio - layers of pasta and minced meat in tomato sauce, covered in bechamel, baked to crispy perfection.A rich recipe perfect for company!Greek pastitsio had been on my to-make list for ages, and I finally made it last October to much fanfare.

Rich pastitsio instructions

1. Using a pot, lightly sauté the grated onion and the mince at medium temperature..
2. 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..
3. Then deglaze with the wine, put the lid back on and let the mince cook for five more minutes..
4. Add about 1,5 to 2 glasses of water and let the food cook for about half an hour..
5. 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..
6. Take the pot off the heat and let the mince cool for a while..
7. 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..
8. 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..
9. 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..
10. 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..
11. 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..
12. Finally, pour the bechamel on the tray and shake it so that it goes everywhere and there are no uncovered places..
13. 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!.

An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.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 Bake with penne pasta, seasoned ground beef and a rich béchamel sauce baked in the oven until crispy.

If you've never had it, it's a very rich dish with layers of pasta.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.From easy Pastitsio recipes to masterful Pastitsio preparation techniques, find Pastitsio ideas by I fell in love with Pastitsio (essentially Greek lasagna) the first time I had it.Pastitsio (Greek: παστίτσιο, pastítsio) is a baked pasta dish with ground meat and béchamel sauce found in Greek, Cypriot, Egyptian, and Maltese cuisine.