Pastitsio (Greek Baked Pasta) | Akis Petretzikis
Pastitsio | Akis Petretzikis
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Chef: Akis Petretzikis
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Pastitsio, my Dad's amazing - Greek Lasagna | Christine Cushing
My dad Tony's Pastitsio recipe is the most prized in our family. I share with you his step by step method from how to get the most flavour out of the meat sauce to a creamy bechamel and all his tips and tricks in between. This is also known as Greek lasagna and a Greek gathering cannot be complete without it. FULL RECIPE BELOW.
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RECIPE: PASTITSIO - GREEK LASAGNA
¼ cup olive oil (60 ml), divided
1¾ -pounds lean ground beef (800g)
1 large onion, chopped
2 cloves garlic, chopped
1 bay leaf
1 tsp. dried Greek oregano (5 ml)
½ cup dry red wine (125 ml)
28-ounce can plum tomatoes with juice, 800 gm
2 Tbsp. tomato paste (25 ml)
1 cup water (250 ml),optional to adjust thickness of sauce
½ tsp. ground cinnamon (2.5 ml)
Pinch ground cloves
Pinch allspice ground
sea salt and freshly cracked black pepper, to taste
1-pound Pastitsio pasta or bucatini (454 g)
Bèchamel
½ cup butter (105 gm)
1/2 cup + 2 tbsp. flour ( 105 gm )
4 ½ cups homogenized or 2 % milk (1.2 L)
sea salt and freshly cracked black pepper, to taste
Pinch freshly grated nutmeg
½ cup freshly grated kefalotyri or Parmesan (125 ml) , divided
2 whole eggs separated + 2 yolks, lightly beaten
In a large skillet, heat ½ the olive oil on medium high heat. Add the beef and cook for 20-22 minutes or until meat is well browned. Make a well in centre of meat and add the onion and sweat until soft, about 3 to 4 minutes.. Add the garlic and stir to blend.
Deglaze the pan with the red wine and add the herbs, spices and tomatoes and paste. Bring to a boil. Reduce heat to low and simmer, covered, 40 to 45 minutes or until sauce is thickened. Adjust with a bit of water , if too thick and check seasoning. Set aside ½ cup sauce for the pasta.
Cook pasta in a large pot of rolling boiling salted water for about 7-8 minutes or until al dente. Drain pasta, and toss it with the reserved meat sauce in a large bowl. Drizzle with other half of olive oil. When pasta has cooled slightly, whisk the 2 egg whites and toss into past along with a handful of the grated cheese.
Meanwhile, melt butter in a large heavy-bottomed pot on medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes or until smooth. Remove pot from heat and add cold milk in very small batches whisking each time until smooth. Return to heat and whisk constantly on medium heat until mixture boils and thickens, about 4 to 5 minutes. Season the béchamel with salt, pepper and nutmeg.
Remove from heat and stir in grated cheese. Temper the yolks by adding a bit of the hot béchamel into bowl and whisking thoroughly. Gradually add this mixture into béchamel , stirring briskly to prevent curdling them.
Oil a 13x9x3-inch deep baking dish and pour in the pasta mixture. Ladle in the remaining meat sauce making an even layer on top of pasta. Set aside.
Preheat oven to 350-375 D F
Pour the béchamel over the pasta and cover evenly. Bake at 375 D F until top is golden brown and set, about 45- 50 minutes. Reduce heat to 350 at halfway mark if browning too much. Let stand about 45-60 minutes before serving.
Serves 10
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#Pastitsio #GreekLasagna #greekfood
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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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.
Vegan Pastitsio - Greek Lasagna Recipe
How to make Pastitsio! For those who don't know what Pastitsio is, it is a Greek lasagna. This one is my mother's recipe, and I turned it into a vegan dish. It is really delicious and full of of flavor. Definitely make this one!
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This recipe is divided into 3 parts; the pasta, meat sauce, and bechamel sauce!
Pasta:
if you are making dinner for two then you will only need:
250g pastitsio pasta
1/3 cup olive oil
1 tsp cinnamon
1 tsp salt
vegan meat sauce:
1/2 large onion
3 cloves minced garlic
1 tbsp cinnamon
1 tbsp chopped thyme
11/2 packs of beyond meat minced meat
11/2 cups tomato sauce
1/2 cup broth
2 heaping tbsp butter
Bechamel sauce:
1 cup butter
1 cup flour
31/2 cups milk
1 tsp cinnamon
1 tsp salt
How to make this incredible pastitsio dish!
For the pasta:
The first thing we are going to do is make the pasta! If you are making this dish for two people then you will only need 250 gr of pasta, however; if you are making it for more than two people I suggest you make all 500 gr of pasta. Simply place pasta into a large pot of boiling water with some salt and cook for 10-12 minutes. The ratio of water to pasta should be 1 ltr to 100g of pasta. Once cooked discard the water, place the pasta into a glass bowl and add in the cinnamon, salt and olive oil, and mix! set aside
For the meat sauce:
add a bit of olive oil to a nonstick frying pan. add in the chopped onion and let that cook for 5 minutes. Add in the vegan mea, the tomato sauce, garlic, cinnamon, salt, broth and butter. Let cook uncovered on medium heat for 10 minutes until the water evaporates. turn off heat and set aside. Now lets make the bechamel sauce!
For the bechamel:
Place the butter into a saucepan and let it melt. Once melted add the flour and mix continuously with a whisk for a couple minutes until well combined, then slowly add the milk 1 cup at a time but don't stop whisking! Add cinnamon and salt and turn off the heat. Now it's time to assemble our pastitsio.
get your deep dish baking tray out and add a spoon full of tomato sauce and olive oil to the bottom of the baking dish. Start with adding one layer of the noodles. Then the meat sauce, then the noodles again and then top off the noodles with the bechamel sauce. You can sprinkle the sauce with some vegan cheese and bake for 30 minutes at 360F.
Remove and let cool for 20 minutes!! Now you're ready to dig in!
Enjoy!
YiaYia's Greek Recipe | Pastitsio: Otherwise known as Greek Lasagna
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