Recipe of Super Quick Rich pastitsio

Rich pastitsio Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Greek pastitsio (Pastichio) - a layer of pasta with cheese, layer of delicious meat mixture with tomato sauce and covered with third layer of rich béchamel. A baked Greek pasta with flavorful lamb (or beef) bolognese & nutmeg-infused bechamel.

Here is the best “Rich pastitsio” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Rich pastitsio

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

It's a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon.Pastitsio (Greek: παστίτσιο, pastítsio) is a baked pasta dish with ground meat and béchamel sauce found in Greek, Cypriot, Egyptian, and Maltese cuisine.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.

Rich pastitsio step by step

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!.

If you've never had it, it's a very rich dish with layers of pasta.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.Pastitsio is a favorite traditional Greek dinner recipe.

If you can't find, I have used.The Best Greek Pastitsio recipe (Pastichio)!An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.You start with a rich lamb ragu simmered in red wine and spiked with cinnamon.I had guests in from out of town this weekend, so pastitsio seemed like a great way to impress.