Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, Pastitsio. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
Pastitsio is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Pastitsio is something that I’ve loved my whole life. They’re nice and they look wonderful.
Many things affect the quality of taste from Pastitsio, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don’t worry if you want to prepare Pastitsio delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must prepare a few ingredients. You can have Pastitsio using 24 ingredients and 13 steps. Here is how you can achieve it.
An amazing pastitsio recipe (a layered pasta and mince dish) that has been passed down from generation to generation. This is my grandmother's recipe, which was then my mother's, then became mine, and now it's yours!
Recipe by stroumfita
Ingredients and spices that need to be Take to make Pastitsio:
- 500 g various grated cheese or kefalotiri cheese
- 1 1/2 packets macaroni No3 (usually long, thick, hollow pasta)
- butter
- For the mince layer
- 750 g ground beef
- 1 large onion, finely chopped
- olive oil
- 2 fresh ripe tomatoes, chopped
- 500 ml Passata
- salt
- pepper
- ground nutmeg
- 500 ml water
- 200 ml red wine
- For the bechamel sauce
- 7-8 tbsp flour
- 250 g butter or margarine
- 4 eggs
- 1 can evaporated milk
- 1 can water (use the now empty milk can)
- 300 g grated cheese (this portion is taken from the 500 g grated earlier)
- salt
- pepper
- 1 level tsp ground nutmeg
Instructions to make to make Pastitsio
- Boil the pasta in salted water.
- Strain the pasta using a colander and rinse with cold water.
- Melt 2 tbsp butter in the pot and return the pasta into the pot tossing it well to coat it with the melted butter. Leave it aside to cool.
- Preparing the mince Sauté the onion and mince in the heated oil until the mince is browned.
- Add the fresh tomatoes, passata, salt, pepper, nutmeg, water, and allow to simmer for approximately 40 minutes (or until most of the liquid is reduced). Just before removing the mixture from the heat, add the wine. Let the mince mixture to cool.
- To prepare the bechamel sauce Melt the margarine in a saucepan over medium heat, and add the flour, whisking constantly till flour is lightly browned.
- While whisking constantly, pour in slowly the evaporated milk, water, eggs, salt, pepper, nutmeg and finally add the grated cheese. As soon as the sauce thickens, remove from heat and allow it to cool.
- Preheat oven to 180 degrees C.
- In a well greased ovenproof dish, place 2/3 of the pasta to create a bottom layer. Level out and sprinkle with some of the remaining 200g grated cheese.
- Next spread the mince on top of the pasta.
- Cover the mince with the remaining pasta, and more of the grated cheese.
- Cover the whole pastitsio with the bechamel sauce, and sprinkle with the remaining cheese, which will add extra flavour as well as a golden colour to the finished dish.
- Place dish in the pre-heated over and bake for approximately 1 hour.
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So that’s going to wrap it up with this special food Step-by-Step Guide to Make Ultimate Pastitsio. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!