PASTITSIO
Provided by Food Network Kitchen
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Meanwhile, make the filling: Heat the olive oil in a large skillet over medium-high heat. Add the meat and cook, breaking it up with a wooden spoon, until browned, about 5 minutes. Add the onion and cinnamon and cook until the onion is soft, about 5 more minutes. Add the Worcestershire sauce and wine and cook until the wine starts to evaporate, about 2 more minutes. Add the tomato sauce, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer. Stir in the parsley and cook, stirring occasionally, until slightly thickened, about 20 minutes. Stir in 1 tablespoon breadcrumbs and remove from the heat.
- When the pasta is done, drain and return to the pot off the heat; stir in the butter, then the beaten eggs and 1 cup cheese until the pasta is coated.
- Brush the bottom and sides of a 9-by-13-inch baking dish with olive oil. Spread half of the pasta in the dish, then top with the meat filling and the remaining pasta.
- Make the bechamel: Melt the butter in a medium saucepan over low heat. Whisk in the flour and cook, whisking, 1 minute. (Do not let the flour brown.) Whisk in the yogurt and 3/4 cup water and gently simmer, whisking, until slightly thickened, about 5 more minutes. (Do not let the mixture boil.) Remove from the heat and whisk in the eggs, nutmeg and 1/4 teaspoon salt.
- Pour the bechamel evenly over the pasta in the baking dish. Sprinkle with the remaining 1 cup cheese and 1 tablespoon breadcrumbs and bake until golden, 40 to 45 minutes. Let rest 10 minutes before serving.
PASTITSIO
Steps:
- For the sauce, heat the olive oil over medium-high heat in a large pot. Add the onion and saute for 5 minutes. Add the beef and lamb, and saute over medium heat for 8 to 10 minutes, until it's no longer pink, crumbling it with the back of wooden spoon. Drain off any excess liquid, add the wine, and cook for 2 more minutes. Add the garlic, cinnamon, oregano, thyme, and cayenne, and continue cooking over medium heat for 5 minutes. Add the tomatoes, 2 teaspoons salt, and 1 teaspoon pepper and simmer, stirring occasionally, for 40 to 45 minutes. Set aside.
- Preheat the oven to 350 degrees F.
- For the bechamel, heat the milk and cream together in a small saucepan over medium-low heat until simmering. In a medium saucepan, melt the butter. Add the flour and cook over medium heat, whisking constantly for 2 minutes. Pour the warm milk and cream mixture into the butter and flour mixture, whisking constantly. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add the nutmeg, 1 teaspoon salt, and 1 teaspoon of pepper. Stir in 3/4 cup of Parmesan cheese, 1/2 cup of the tomato and meat sauce, and allow to cool for 10 minutes. Stir in the eggs and yogurt and set aside.
- Meanwhile, cook the pasta in a large pot of boiling water until al dente. Don't over-cook because the pasta will later be baked. Drain and set aside.
- Add the pasta to the meat and tomato sauce, and pour the mixture into a baking dish. Spread the bechamel evenly to cover the pasta and sprinkle with the remaining 3/4 cup Parmesan cheese. Bake for 1 hour, until golden brown and bubbly. Set aside for 10 minutes and serve hot.
PASTITSIO A LA GREQUE
The alternative of Moussaka - For all those who love pasta.
Provided by anastasiavasileiou
Time 1h
Yield Serves 8
Number Of Ingredients 17
Steps:
- Prepare the minced meat. In a saucepan put some olive oil, the onion, garlic and minced meat, and sauté. Add the wine and cover the saucepan. Let it cook for 5 minutes then add the chopped tomatoes with the ketchup, oregano, salt and pepper. Stir the food and cook for about 20 minutes until all the excess liquid is gone from the meat.
- In a saucepan put plenty of salted water, bring to the boil and add the spaghetti. When cooked, strain and pour the melted butter over the pasta. Stir well and put it in a deep baking tray. Put the cooked minced meat on top and open up pockets to allow the meat to spread through the spaghetti so that you donât have just minced meat on the surface but both spaghetti and minced meat are well blended. Sprinkle some grated cheese over the top.
- Prepare the béchamel sauce. In a non-stick saucepan heat most of the milk with the butter and put the remaining milk in a bowl with the flour, making a paste. Pour the flour paste and milk into the saucepan with the hot milk and bring to the boil. Wait until the sauce thickens and starts making small bubbles, then stir thoroughly. Leave it for 2 minutes (from the moment the bubbles start), then remove from the heat.
- Beat the egg and add to the sauce. Season with salt and pepper and add ½ cup of grated cheese.
- Pour this mixture over the tray and with a spoon open little slots to let some of the sauce blend with the spaghetti. The top should be a nice layer of béchamel sauce.
- Put the tray into the oven at 180°C for 20 minutes, or until the surface becomes golden brown.
- Allow the food to stand for 10-15 minutes so that you can cut it nicely, and serve.
PASTITSIO
Pastitsio is a layered Greek casserole of macaroni and seasoned ground lamb, topped with a thick cream sauce. This version substitutes beef in place of the lamb to suit American tastes.
Provided by Ben S.
Categories World Cuisine Recipes European Greek
Time 6h10m
Yield 15
Number Of Ingredients 21
Steps:
- Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in onion and cook until it begins to soften, about 3 minutes. Stir in the ground beef, and cook until crumbly and no longer pink. Pour in the water and tomato paste. Season with salt, pepper, allspice, nutmeg, and cinnamon; cover, and simmer for 5 minutes. Remove from heat, adjust salt to taste, then refrigerate until cold. Once cold, remove any congealed fat, and thoroughly mix with 2 beaten eggs, and set aside.
- Preheat oven to 400 degrees F (200 degrees C).
- Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain, and rinse under cold water to cool. Mix the macaroni in 2 beaten eggs until well coated.
- Evenly spread half of the macaroni mixture into a 11x14x2 inch baking pan, sprinkle with 1/2 cup of the grated parmesan cheese, and drizzle with 1/2 cup of melted butter. Spread the meat mixture overtop, then finish with the remaining macaroni. Sprinkle the macaroni with another 1/2 cup of Parmesan cheese, and drizzle with 1/2 cup of melted butter.
- Whisk together 4 beaten eggs with the half-and-half, 1 cup of Parmesan cheese, flour, and salt; whisk until well blended. Pour the cream mixture evenly over top of the pastitsio, and sprinkle with nutmeg.
- Cover the pan with foil, and bake in the preheated oven for 15 minutes. Remove the foil, and bake until the top has turned golden brown, about 30 minutes. Remove from oven, and allow to stand for 15 minutes before serving.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 27.8 g, Cholesterol 179.8 mg, Fat 23 g, Fiber 1.9 g, Protein 27.5 g, SaturatedFat 11.4 g, Sodium 689.7 mg, Sugar 2.9 g
PASTITSIO (GREEK BAKED PASTA WITH CINNAMON AND TOMATOES)
This comforting Greek baked pasta, which bears a striking resemblance to lasagna, derives its name from the Italian word "pasticcio." That translates to English as "a mess," indicating the forgiving, flexible nature of the dish. Many traditional pastitsio recipes call for beef -- which you can certainly use here -- but we use ground lamb for a fresh take on a classic (and many cooks prefer a combination). Because kefalotyri cheese and the long tubular noodles traditionally used in pastitsio can't be found in most American supermarkets, we substituted Parmesan and ziti in their place, but by all means, if you can get your hands on the real things, use them. The noodles and spiced meat sauce are layered in a casserole dish then topped with a creamy béchamel sauce and baked until golden. It's project cooking that's perfect for a cold winter's night.
Provided by Colu Henry
Categories pastas, main course
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: In a large, deep skillet, heat the olive oil over medium. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute.
- Add the lamb, breaking up the meat with a spatula or wooden spoon, and cook until the moisture has evaporated and the meat is browned, 12 to 15 minutes. Stir in the oregano, thyme and cinnamon, and season with salt and pepper.
- Stir in the crushed and diced tomatoes and their juices and bring to a simmer. Cook, stirring occasionally, until the flavors meld, 20 to 25 minutes. Season to taste with salt and pepper and set aside.
- Heat the oven to 350 degrees and bring a large pot of salted water to a boil. Start the béchamel: In a medium saucepan, bring the milk to a simmer over medium. Make the roux: In a small saucepan, melt the butter over medium-low. Whisk the flour into the butter until a smooth, golden paste forms, about 2 minutes. Gradually whisk the warmed milk into the roux and cook, stirring frequently, until the sauce is smooth and thick, about 3 to 5 minutes. Whisk in the nutmeg and 1 cup cheese, season with salt and pepper and set aside.
- Once the water boils, cook the pasta according to package instructions until 2 minutes short of al dente (the pasta will finish cooking in the oven). Drain and transfer it to a 9-by-13-inch baking dish. Drizzle with 1/2 cup béchamel and carefully stir in 2 cups meat sauce. Spoon the remaining meat sauce on top, then drizzle evenly with the remaining béchamel. Sprinkle with the remaining ½ cup cheese.
- Place dish on a parchment-lined sheet pan and bake until the top is golden and begins to bubble, about 25 to 30 minutes. Allow the pasta to stand for 10 minutes before serving.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 21 grams, Carbohydrate 62 grams, Fat 45 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 21 grams, Sodium 1044 milligrams, Sugar 12 grams, TransFat 0 grams
NIKKI'S PERFECT PASTITSIO
My mother used to work so hard in the kitchen to make this classic Greek dish, and the results were always well worth her effort. My recipe for pastitsio is easier, a bit lighter and every bit as great as Mom's.-Nikki Tsangaris, Westfield, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,
Nutrition Facts : Calories 332 calories, Fat 18g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 718mg sodium, Carbohydrate 24g carbohydrate (6g sugars, Fiber 1g fiber), Protein 20g protein.
GREEK PASTICIO (TRUE PASTICIO)
Make and share this Greek Pasticio (True Pasticio) recipe from Food.com.
Provided by faragj
Categories Penne
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 16
Steps:
- preheat oven to 375 degrees farenheit.
- MEAT SAUCE.
- in saucepan heat oil and brown onion till golden add garlic and stir around a little add meat and cook till browned season with spices add the tomato sauce and fill the can with water and add the water to the sauce also add the cinnamon stick. simmer sauce 15 minutes.
- BECHEMEL CREAM.
- over low heat melt butter and gradually add flour stir with a whisk cook for 2 to 3 minutes but dont let it get brown. add milk and cook over medium hear stirring constantlyuntil its thick and creamy. add spices and allow to cool slightly.
- in a bowl beat egg yolks slightly and some colled sauce to the yolks to (temper) the yolks and add to sauce return sauce to medium heat cook for 3 minutes stirring constantly.
- in a bakingpan or lazagna pan arrange half of pasta in pan. next add the meat sauce then finish with remaining pasta finally pour bechemel cream over top covering all the pasta completely. bake in oven for 30-45 minutes or until top is golden brown. cut and serve in squares.
PASTITSIO
A scrumptious Greek lasagna
Provided by bronwenfay
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Start cooking the pasta.
- While pasta is cooking, separate meat in a skillet or shallow pan. When a little brown, add 1 to 2 cans of tomato paste. Add salt, pepper, nutmeg and cinnamon; and a little water to help cook if necessary.
- While the meat is cooking start on the crema (bechamel style sauce). Mix the eggs with the milk in large pot. Add in 1 cup of flour and whisk constantly until it thickens and all lumps are gone. Add the remaining flour at 1/4 cup at a time if needed (the mixture will be very thick). Turn heat to low and continue stirring constantly. Once lumps are gone and the consistency is correct, add the butter and 1 cup of the parmesan, and stir in.
- Drain the pasta and mix in about one and a half cups of the crema and 3/4 cup of the remaining parmesan. Put half of the pasta mixture into a greased 9x13 dish (if you have a deeper or larger one I would use that). Layer meat on top of noodles. Add remaining pasta on top of the meat and then spread all of the crema on top. Sprinkle with remaining parmesan.
- Bake at 170C/fan for 45-50 minutes or until top is slightly brown and let it cool 15 minutes before cutting.
- Serve with a small Greek or Italian salad and enjoy!
PASTITSIO
Steps:
- Make béchamel sauce:
- In a heavy saucepan melt butter over moderately low heat. Whisk in flour and cook roux, whisking, 3 minutes. Whisk in milk and simmer sauce, stirring, 8 minutes. In a bowl whisk eggs and add 1 cup sauce in a stream, whisking. Whisk egg mixture into remaining sauce and whisk in dill, nutmeg, and salt and pepper to taste. Keep béchamel warm, its surface covered with plastic wrap.
- Preheat oven to 375°F.
- In a kettle of boiling salted water cook pasta until just al dente. Rinse pasta in a colander and drain well. In a bowl stir together lamb and braising liquid.
- In a buttered 2-quart shallow baking dish spread half of pasta evenly and spread lamb mixture evenly over it. Top evenly with remaining pasta and pour béchamel over pasta. Sprinkle pastitsio with cheese and bake in middle of oven until béchamel is set, about 40 minutes.
GREEK PASTITSIO
I loved my short time in Cyprus, the island with its diverse foods and gorgeous breath-taking scenery. This recipe does take time to make but so worth the effort.
Provided by SueVM
Categories Lamb/Sheep
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook penne according to package directions. Drain, rinse with cold water to eliminate sticking, and set aside.
- Lamb mixture:.
- Heat olive oil in a large sauté pan over medium high heat. Brown lamb in two batches, seasoning with salt and pepper. Set lamb aside and pour off excess grease.
- Reduce heat to medium and add onion. Cook until translucent, about 5minutes. Add garlic, rosemary, oregano, and nutmeg. Cook another minute. Add wine and deglaze pan.
- Reduce wine to about 1 tablespoon. Stir in tomatoes, including liquid, and lamb. Season with additional salt and pepper. Simmer for about 15 minutes. Stir in Haloumi cheese and cook another 5 minutes.
- Heat oven to 400°F.
- Sauce:.
- Heat milk in the microwave on high for 1 1/2 minutes. Melt butter in a sauce pan over low heat. Whisk in flour and cook, stirring constantly, for four minutes.
- Slowly pour in hot milk, whisking steadily, and cook until thickened. Slowly whisk in egg yolks. Whisk in kefalotiri (Haloumi or parmegiano) cheese, cooking until melted and thick. Stir in salt and pepper.
- Assemble:.
- Toss pasta with shredded Haloumi or mozzarella cheese. Layer 3/4 of pasta in the bottom of 9 x 13 casserole dish. Layer meat mixture on top of pasta.
- Distribute remaining pasta over meat. Pour sauce evenly over pasta. Place casserole in middle of oven and cook for 35 - 45 minutes or until top is a golden brown.
- Serve with fresh crusty bread and a salad.
Nutrition Facts : Calories 695.3, Fat 34.1, SaturatedFat 14.6, Cholesterol 144.8, Sodium 479.1, Carbohydrate 74.3, Fiber 9.9, Sugar 3.6, Protein 23
More about "greek pasticio true pasticio recipes"
MY MOM’S TRIED AND TRUE RECIPE FOR RICH GREEK
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PASTITSIO RECIPE - GREEK LASAGNA | THE MEDITERRANEAN DISH
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- Cook the pasta to al dante according to package instructions. Be sure to add salt and olive oil to the boiling water. Drain and transfer pasta to 9 1/2" x 13" baking pan like this one. While still hot, drizzle pasta with a little more extra virgin olive oil and sprinkle grated Parmesan. Toss to combine. Set aside for now.
- Make the meat sauce. In a large pan or skillet like this one, heat olive oil over medium-high heat until shimmering but not smoking. Saute onions until just golden, then add lean beef and garlic. Season with salt. Cook until meat is fully browned, tossing regularly and breaking up the meat with your wooden spoon (about 8 to 10 minutes). Carefully drain any excess liquid and return pan to heat. Add wine, crushed tomato, bay leaves, spices and pinch of sugar. Mix to combine. Bring to a boil for 5 minutes, then lower heat and let simmer for 10 to 15 minutes or so. Taste and adjust salt to your liking.
- While the meat sauce is cooking, prepare the bechamel. In a large saucepan, heat olive oil over medium-high heat until shimmering but not smoking. Stir in flour, salt and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the warmed milk, whisking continuously. Continue cooking, stirring occasionally, over medium heat for 5 to 7 minutes, until smooth and thick. Add nutmeg.
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL
From mygreekdish.com
Category MainCalories 724 per serving
- To prepare this traditional pastitsio recipe (pastichio), start with the meat sauce. Place a large pan over medium-high heat and add the olive oil, the chopped onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the beef. Break up the meat with a wooden spoon and brown for 4-5 minutes. Pour in the red wine and wait to evaporate. Add the canned tomatoes, the sugar, cinnamon, clove, the bay leaf and season. Bring to the boil, turn the heat down and simmer with the lid on for about 30 minutes, until most of the juices have evaporated. (After the meat is cooked, discard the bay leaf, the clove and the cinnamon)
- Prepare the bechamel sauce for the pastitsio. Melt the butter in a large pan over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in small batches, whisking continuously in order to prevent your sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat whilst continuing to stir. Remove the pan from the stove and add the egg yolks, salt, pepper, a pinch of nutmeg and the grated cheese (50g/ 1.7oz.). Whisk quickly, in order to prevent the eggs from turning an omelette! Season with salt to taste.
- Cook the pasta for the pastitsio 2-3 minutes less than the package instructions, so that they don’t get mushy after turning out of the oven later. Drain the pasta and stir in the egg whites and the feta cheese (smashed with a fork) and mix gently with a spatula.
- For this pastitsio recipe you will need a large baking dish, approx. 25*35 cm / 10*14 inch. Butter the bottom and sides of a pan and assemble the pastitsio. Layer the pasta, top with the meat sauce and even out. Top the pastitsio with the bechamel sauce and smooth out with a spatula.
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