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.
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.
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
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.
VASILLY'S PASTITSIO
This is one of hubby's favorite Greek foods, but as in any ethnic family, it's tough for an outsider (especially a non-Greek outsider!) to compete. Ok, so this one is not as good as SIL Athena's pastitsio (admittedly the best I've ever had) but it's as close as I'm going to come! Even Vasilly says it's very, very good...
Provided by Jostlori
Categories One Dish Meal
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- Cook the macaroni in a large pot of salted water for 10 minutes or until al-dente. Drain and return to the pan.
- Melt the butter in a small saucepan until golden in color, then pour it over the macaroni. Add the Nutmeg and half the cheese and season to taste with salt and pepper. Let cool and then stir in the egg. Set aside.
- In a large frying pan, heat the olive oil then add the onion and garlic. Cook over medium heat for 5 minutes or until the onion is soft. Increase the heat and add the ground beef. Stir for 5 minutes or until the meat is browned.
- Add the wine and cook over high heat for 1 minute, or until the wine has nearly evaporated. Add the stock, tomato paste, oregano, salt and pepper. Reduce the heat and simmer, covered, for 15-20 minutes.
- Preheat the oven to 350F, and lightly grease a 1.5 liter baking dish.
- While the meat simmers, make the béchamel sauce by melting the butter in a small saucepan over low heat. Stir in the flour and cook for 1 minute until pale and foaming. Remove from heat and gradually stir in the milk. Return to the flame and whisk constantly until the sauce comes to a boil and thickens. Reduce the heat and simmer for 2 minutes. Add the nutmeg and season with salt and pepper. Allow the sauce to cool a little bit and then temper the beaten eggs with a bit of the sauce. Stir the eggs into the sauce.
- Add about four tablespoons of the béchamel sauce to the meat sauce and stir to combine.
- Spread half the meat sauce in the prepared baking dish. Follow with 1/2 the pasta. Repeat the layers. With the back of a spatula, press the pasta down firmly to pack.
- Spread the béchamel sauce over the pasta and sprinkle the remaining cheese on top. Bake for 45 minutes or until the top is golden. Let it stand for at least 15 minutes before serving.
VEGETARIAN PASTITSIO
In our veggie version of this Greek pasta dish, budget-friendly lentils replace the meat and we've used a little balsamic vinegar instead of wine
Provided by Sara Buenfeld
Categories Dinner
Time 1h40m
Number Of Ingredients 18
Steps:
- Heat the oven to 190C/170C fan/gas 5. Put the onions and oil in a large saucepan with the bouillon, bay leaves, the vinegar, garlic, oregano and cinnamon. Add a mug of water (about 250ml), then cover and simmer for 10 mins until soft. Uncover and cook for 10 mins more, stirring frequently. The water should evaporate after this time and the onions should be soft.
- Meanwhile, cook the pasta in a large pan of boiling water following pack instructions, or for 10 mins until al dente. Drain and set aside.
- Stir the tomatoes, tomato purée and the lentils, along with their liquid, into the onions. Stir well, then cover and simmer for 5 mins. Remove the bay leaves.
- To make the white sauce, pour the milk and 200ml water into a pan with the flour, whisk well to stop lumps forming and keep stirring until thickened, for about 8-10 mins.
- Stir the egg white into the pasta and spoon over the base of a baking dish. Top with the lentil mixture. Stir the egg yolk into the white sauce, then spoon on top of the lentils, scatter over the feta and oregano, then bake in the oven for 40 mins until bubbling.
- Serve half with the tomato and onion salad, and chill the rest for another day. Will keep chilled for up to two days. Reheat in the microwave on plates until piping hot.
Nutrition Facts : Calories 576 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 19 grams sugar, Fiber 18 grams fiber, Protein 27 grams protein, Sodium 1.5 milligram of sodium
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VASILI'S PASTITSIO RECIPE - RECIPEZAZZ.COM
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- Cook the macaroni in a large pot of salted water for 10 minutes or until al-dente. Drain and return to the pan.
- Melt the butter in a small saucepan until golden in color, then pour it over the macaroni. Add the Nutmeg and half the cheese and season to taste with salt and pepper. Let cool and then stir in the egg. Set aside.
- In a large frying pan, heat the olive oil then add the onion and garlic. Cook over medium heat for 5 minutes or until the onion is soft. Increase the heat and add the ground beef. Stir for 5 minutes or until the meat is browned.
- Add the wine and cook over high heat for 1 minute, or until the wine has nearly evaporated. Add the stock, tomato paste, oregano, salt and pepper. Reduce the heat and simmer, covered, for 15-20 minutes.
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- Heat in a large pot over high heat. Add garlic and onion, cook for 2 - 3 minutes until onion is softened. Add beef and cook, breaking it up as you go, until it changes from red to brown.
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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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