Grandma's Pastitsio Original Recipe | Béchamel sauce | #DoStathi
Hi friends from all over the world!My grandma is 80 years old and knows the best secrets to make a delicious food!In professional kitchen i learned to make pastitsio but my grandma's is a masterpiece !Sit back relax and enjoy this AMAZING recipe!Step by step with no secrets grandma show us how to make it her way!Recipe Passed on to the Next Generation and happily now to you!
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PASTITSIO GREEK LASAGNA RECIPE/PASTA BAKE/ HOW TO MAKE PASTITSIO
Pastitsio is a favorite traditional Greek dinner recipe. 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, sometimes spelled pastichio, is a Greek baked pasta dish with ground meat and béchamel sauce with variations of the dish found in other countries of the Mediterranean Sea.
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Updated (not traditional, but delicious) Greek Pastitsio Recipe
Found this one in a magazine, but didn't write down where!
I know it isn't AUTHENTIC pastitsio
Meat Sauce
1 tbsp olive oil
1 onion chopped fine
3 tbsp tomato paste
6 garlic cloves, minced
2 tsp dried oregano
2 tsp ground cinnamon
1 1/2 pounds lean ground beef (turkey or lamb)
salt and pepper
1/2 cup red wine (or beef broth)
1 (15oz) can tomato sauce
1/2 cup grated Pecorino Romano cheese
Pasta and Bechamel Sauce
Salt and pepper
8 oz (about a cup of dry) elbow macaroni
5 tbsp butter
1/2 cup all purpose flour
3 garlic cloves, minced
5 cups whole milk (I used 2% milk)
1 1/2 cups grated Pecorino Romano cheese
3 large eggs
1/3 cup plain Greek yogurt
1. Adjust oven rack to middle position and heat oven to 425 F. Heat oil in large skillet over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in tomato paste, garlic, oregano and cinnamon and cook until paste begins to darken about 1 to 2 minutes. Add beef and 1 tsp salt and cook until beef is no longer pink, about 5 minutes (this took longer for me!)
Stir in wine ( is used beef broth) and cook until slightly reduced to about 1 tablespoon, 2-4 minutes. Add Tomato sauce and simmer until slightly thickened about 10 minutes. Off heat stir in Romano. Season with salt and pepper set aside.
2. Cook macaroni according to package directions, drain and set aside in a large bowl.
3. Melt butter in large saucepan or Dutch oven over medium heat, add flour and garlic and cook, stirring constantly until golden and fragrant about 1 minute.
Slowly whisk in milk and bring to boil. Reduce heat to medium-low and simmer until thickened and reduced to 4 cups, about 12 minutes. Off heat whisk in 1 cup Romano until smooth. Season with salt and pepper.
4. Stir 2 cups bechamel into macaroni until combined. Transfer sauced pasta to a 9x13inch baking dish. Beat eggs in now empty pasta bowl until smooth. Whisk 1 cup bechamel sauce into egg mixture. Slowly whisk tempered egg mixture into remaining bechamel. Stir in yogurt.
5 Spread meat sauce over macaroni and top with egg-bechamel mixture. Sprinkle with remaining romano and bake until golden brown, 35-40 minutes. Let cool for ten minutes, serve.
Katerina's Greek Pastitsio - Greek Pasta Recipes (English subtitles)
Pastitsio is Stam's (Greekosophy's founder) favourite Greek dish. It's a baked pasta dish, using minced meat, thick spaghetti and bechamel sauce.
This particular recipe uses extra virgin olive oil to make the bechamel sauce, instead of butter. This makes the sauce lighter and the dish even more delicious.
CHAPTERS
0:00 intro
0:14 ingredients for the mince
1:02 preparing the mince part 1
3:37 preparing the mince part 2
17:41 extra tip No 1
18:22 preparing the pasta
20:50 preparing the bechamel sauce
32:43 assembling the Pastitsio
38:49 extra tip No 2
39:27 serving
INGREDIENTS FOR THIS RECIPE
For the mince:
1 kilo minced beef
1 onion
3 small glasses extra virgin olive oil
1 small glass red wine
4 whole allspice
Half a glass fresh tomatoes, grated
1 cinnamon stick
3 bay leaves
salt/pepper to taste
For the pasta:
1 kilo spaghetti No 2 (the thick one)
For the bechamel sauce:
2 litres full fat milk
Half a nutmeg, freshly ground
2 eggs
150gr-200gr Gouda or Regato cheese (Cheddar is fine too)
Plain flour
Extra virgin olive oil
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The Greek Pastitsio - Pasta and minced beef in layers, topped with a Béchamel sauce | Fresh Piato
Pastitsio - Pasta and minced beef in layers, topped with a Béchamel sauce
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Pastitsio is the only comfort food that can rival Mousaka in the hearts of the Greeks! A delicious Sunday dinner that consists of pasta as a base, minced beef as a filling, and topped with a Béchamel sauce. Don’t miss out on this recipe which some call the Greek lasagna! Learn all the secrets for the best Pastitsio you have ever made!
Pastitsio is pronounced in Greek: Pash - tee - chee -oh
✔ Ingredients: (for a big baking tray)
Ingredients for the Pasta:
◾ 500g Bucatini pasta No2 or Barilla No9
◾ 1 Tbsp olive oil
◾ 1 Tbsp unsalted butter
◾ 2 pinch of Salt
◾ 80g grated cheese Kefaloturi or Kaseri (or any cheese of your choice) to sprinkle on top.
Ingredients for the minced beef filling:
◾ 1k and 200g minced beef (Flank)
◾ 500g concentrated tomato juice
◾ 70g tomato paste
◾ 2 Big fresh tomatoes grated
◾ 2 onions finely chopped
◾ 1 green bell pepper cut in cubes
◾ 1 red horn pepper cut in cubes* (replace it with one more green bell pepper if you don’t have)
◾ 1 tsp honey (optional)
◾ 1/3 tsp cinnamon
◾ 4 Tbsp olive oil
◾ 80g grated cheese Kefaloturi or Kaseri (or any cheese of your choice) to sprinkle on top.
◾ Black pepper (at the start) and Salt to taste (at the end)
Ingredients for the Bechamel:
◾ 200g Butter, unsalted
◾ 200g All-purpose flour (1 cup)
2 Tbsp Cornstarch
◾ 80g grated cheese Kefaloturi or Kaseri (or any cheese of your choice) to sprinkle on top.
◾ 4 egg yolks
◾ 1,8L milk
◾ 1/3 tsp Nutmeg, grated
◾ 1/3 tsp Cinnamon
◾ 1 pinch of Salt
Timecodes:
0:00 - Intro
0:16 - The Minced Beef Filling
3:29 - The Pasta base (Bucatini No2)
4:30 - The Béchamel sauce
7:08 - Assembling the Pastitsio
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Pastitsio (Greek Baked Pasta) | Greek Pastitsio | Pastitsio Recipe | Pastiçe |
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 sauce. This Greek Baked Pasta
(Pastitsio) recipe is also kown as Greek Lasagna. If you like to eat comfort food, this classic Greek lasagna (pastitsio) recipe is definitely worth a try.
Ingredients:
For the ground meat
- 2 tbs olive oil
- 2 red onions, finely chopped
- 1 tbs granulated sugar
- 1 tbs fresh thyme
- 1 clove(s) of garlic, finely chopped
- 2 tbs tomato paste
- 750 g ground beef
- 100 ml red wine
- 400 g canned tomatoes
- 1 tsp cinnamon
- 2 beef bouillon cubes
- 2 bay leaves
For the béchamel sauce
- 100 g butter
- 100 g all-purpose flour
- 1 litre milk
- salt
- pepper
- 1/2 tsp nutmeg
- 1 cup emmental cheese, grated
- 3 eggs
For the pasta
- 300 g bucatini pasta, cooked
- 2 eggs
- 200 g feta cheese
- 3 tbs parsley, finely chopped
- 30 ml olive oil
- 2 tbs fresh thyme, finely chopped
To assemble
50 g emmental cheese, grated
Instructions:
For the ground meat
Place a pan over high heat.
Add 2 tablespoons of olive oil, the onions, the sugar and thyme.
Sauté for 3-4 minutes, until the onions caramelise.
Add the garlic and continue to sauté.
Add the tomato paste and sauté for at least 2 minutes.
Add the ground meat and cook until brown for 4-5 minutes.
Add the wine and let the alcohol evaporate.
Add the canned tomatoes, cinnamon, bouillon cubes and bay leaves.
Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked.
When ready, remove from heat. Remove the bay leaves.
For the béchamel sauce
Heat the butter in a pot over medium heat. Add the flour as soon as it mealts (do not let the butter burn). Beat with a hand whisk and sauté the flour for a few minutes.
Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.
Keep on mixing it until the béchamel sauce starts to become creamy.
Keep on whisking continuously to avoid the sauce to stick on the pan.
When ready, remove from heat and add salt, pepper, nutmeg the grated emmental and the three eggs and whisk to incorporate.
Set aside until needed.
For the pasta
Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.
Brush a baking pan with olive oil.
When the pasta is ready, drain and spread in the baking pan.
Add the 2 eggs, thyme, parsley and crumbled feta cheese.
Season to taste and set aside until needed.
Preheat oven to 180* C (350* F) Fan.
Bring back the baking pan containing the meat mixture.
To the ground meat, add a ladleful of the béchamel sauce and mix until completely incorporated. The béchamel sauce will make the ground meat mixture hold together better when serving.
Spread the ground meat mixture over the pasta in the baking pan.
Pour the remaining béchamel sauce over the ground meat.
Last, sprinkle the reserved grated emmental over the top.
Bake for 40 minutes or until the béchamel turns golden brown.
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