Hi, I am Joana. Today, we’re going to prepare savory pastichio recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Savory Pastichio Recipe
Savory Pastichio is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Savory Pastichio is something that I’ve loved my entire life. They’re fine and they look fantastic.
To be with this particular recipe, we have to prepare a few ingredients. You can cook savory pastichio using 28 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Savory Pastichio:
- Make ready 6 Portions
- Make ready 1 large sauce pan for boiling pasta
- Get 2 smaller sauce pans for meat sauce and Bechamel sauce
- Take 1 baking pan
- Make ready Ingredients:
- Make ready 500 grams beef and veal
- Get 1 teaspoon butter
- Make ready 1 tablespoon extra vir olive oil
- Prepare 2 hand full of grated cheese (preferably not too salty)
- Make ready 500 grams pasta (turbular)
- Get 1 medium onion
- Prepare 1 small glass of white dry
- Take 250 grams fresh peeled tomatoes or 2 tablespoons tomato paste
- Take nutmeg (optional)
- Make ready 1 cinnamon stick
- Get 2 eggs
- Prepare Parsley (optional)
- Make ready Grated Cheese
- Get Salt and Pepper
- Take Water
- Make ready Bechamel sauce
- Prepare 6 glasses milk
- Take 3 – 5 tablespoons of butter
- Make ready 14 tablespoons flour
- Prepare Salt, nutmeg
- Take 2 whipped eggs
- Take 4-5 tablespoons grated bread cbs
- Take 1 handful grated cheese
Instructions to make Savory Pastichio:
- To start off our Pastichio, the first thing we need to do make is our mince meat sauce. We start by chopping the onion into small pieces, our fresh tomatoes into small square pieces. We add olive oil just enough to cover the bottom part of the sauce pan and add the onion, stir until the color has turned golden brown.
- Add your beef/veal into the sauce pan, or skillet and stir, add all the ingredients mentioned (except for the eggs, and grated bread cbs) and stir. Add just enough water so that it does not completely cover the mixture and leave it to boil. Don’t forget to stir.
- Tip: If your going to use tomato paste instead of fresh tomatoes, then add your tomato paste into one half glass of water. Stir until the paste has dissolved and then add it to your sauce
- We take our sauce pan, add 2 teaspoons of Salt and just a dash of oil and boil the pasta. Strain and set aside for later. Take your buttered baking pan, and sprinkle and handful of grated cheese into it. Once that is done, add your pasta and spread it all around the pan, add the 2 whipped eggs and mix it together until the eggs have combined into the pasta. Top it with a bit more grated cheese, and then add your meat mixture and spread it over the pasta. Set aside
- Tip: Adding the eggs holds the pasta together.
- In a sauce pan add all the ingredients for the Bechamel sauce except for the flour. We stir and bring it to a light boil, start to add the flout one tablespoon at a time and continue to stir, so that it does not become one big mass. Once the sauce has thicken take it of the stove and pour it slowly onto your meat mixture, starting from one end of the pan to the other. Repeat the process until you have covered the meat sauce.
- Top it with grated cheese, and bread cbs and its ready to pop into the oven. Baking time is about 1 hour.
- Tip: I like to add an additional whipped egg onto my Bechamel sauce, before i sprinkle on the grated cheese and breadcbs. This gives it a darker finish.
So that is going to wrap it up with this special dish savory pastichio recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
