Hello, I am Marie. Today, I will show you a way to make rich pastitsio recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rich pastitsio Recipe
Rich pastitsio is one of the most favored of current trending meals in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Rich pastitsio is something which I’ve loved my entire life.
To get started with this particular recipe, we have to first prepare a few components. You can cook rich pastitsio using 27 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Rich pastitsio:
- Prepare Mince
- Make ready 700 g beef mince
- Get 1 large dry onion
- Take 2 large peeled tomatoes
- Take 1 medium green pepper
- Prepare 1 cup oil (approximately)
- Make ready 3/4 cups white
- Take 3/4 cups tomato Passata (approximately)
- Make ready salt
- Take cinnamon (powder)
- Get clove (powder)
- Make ready nutmeg (powder)
- Prepare water
- Make ready Pasta
- Take macaroni No3 (usually long, thick, hollow pasta)
- Get butter
- Make ready Bechamel sauce
- Take Bechamel sauce
- Take 130-150 g corn flour
- Get 1 1/2 l fresh milk (approximately)
- Get 2 eggs
- Take 2 full tbsp butter
- Make ready salt
- Get cinnamon (powder)
- Make ready nutmeg (powder)
- Take Cheeses
- Prepare 1 kg grated cheeses (regato, graviera, kasseri) (approximately)
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 , 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!
So that’s going to wrap this up with this distinctive dish rich pastitsio recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
