Pastitsio | How to make Pastitsio

By Priyadarshini Chatterjee  |  17th Dec 2015  |  
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  • Pastitsio, How to make Pastitsio
  • Prep Time

    0

    mins
  • Cook Time

    2

    Hours
  • Serves

    6

    People

3

0





Video for key ingredients

  • How To Make White Sauce

  • How To Make Pasta Dough

About Pastitsio

It is not Italian, it is Greek. A layered pasta dish that has layers of feta laced pasta, delightful meat sauce topped with a thick, creamy layer of Bechamel sauce and is baked to perfection. The golden crust is to die for.

Pastitsio is a delicious dish which is enjoyed by the people of every age group. The recipe by Priyadarshini Chatterjee teaches how to make Pastitsio step by step in detail. This makes it easy to cook Pastitsio in your kitchen at home. This recipe can be served to 6 people. You can find this dish at most restaurants and you can also prepare Pastitsio at home. This amazing and mouthwatering Pastitsio takes few minutes for the preparation and 120 minutes for cooking. The aroma of this Pastitsio is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Pastitsio is a good option for you. The flavour of Pastitsio is palatable and you will enjoy each and every bite of this. Try this Pastitsio and impress your family and friends.

Pastitsio

Ingredients to make Pastitsio

  • For the pasta Penne: 400 grams
  • Feta cheese - 100 grams
  • Egg yolks - 2
  • For the meat sauce: Minced lamb or chicken : 1 kilogram
  • Finely chopped onion - 2 large
  • Finely chopped garlic - 1 tablespoon
  • Tomato puree - 1 cup
  • Red wine - 250 ml
  • Dried Oregano - 1 teaspoon
  • Finely chopped fresh parsley 3-4 tablespoons
  • Bay leaf - 2
  • Cloves - 2
  • Cinnamon stick - 3 inches
  • Salt to taste
  • Sugar - 1 teaspoon
  • Fresh cracked black pepper
  • Olive oil
  • For the Bechamel sauce : All purpose flour - 100 grams
  • Butter - 100 grams
  • Warm milk - 500 ml

How to make Pastitsio

  1. For the pasta Boil water in a large pan, add salt (2 tbsp approximately) and a few table spoons of olive oil. Add the pasta and cook to al dente. There should be a distinct bite to it. Drain.
  2. Add crumbled feta and egg yolks to the pasta and mix well with a spatula or your hands.
  3. For the meat sauce In a pan, heat olive oil, add chopped onions and saute until soft. Add the chopped garlic ad fry until soft. Now add the minced meat, turn up heat and fry until browned.
  4. Add the tomato puree and keep frying until oil begins to appear around the edges. De glaze the pan with red wine, bring to a boil.
  5. Now add the oregano, parsley, bay leaf, cloves and cinnamon sticks and let it cook. Season with salt and pepper, add sugar and cook to a thick saucy consistency. Remove the cinnamon sticks, bay leaves and cloves.
  6. For the Bechamel Sauce Heat butter in a pan. Add the flour and whisk to make a fine paste. Now stream in the milk whisking vigorously, making sure no lumps are formed. Keep whisking for a couple of minutes on low heat.
  7. Remove from heat and whisk in the egg yolks. Be careful and whisk continuously so that eggs do not curdle. Blend well. Now add the salt, sugar, pepper, nutmeg powder and three quarters of the grated cheese, whisk to blend.
  8. Putting it together Grease a baking dish with butter, spread the pasta in a neat layer at the bottom.
  9. Top the pasta layer with meat sauce. Spread it out with a spatula to make a more or less uniform layer.
  10. Pour in the thick Bechamel sauce, spread in out with a spatula. Sprinkle remaining grated Parmesan.
  11. In a pre heated oven, bake at 180 degree centigrade for 40 minutes or until a beautiful golden crust is formed.
  12. Serve hot hot hot

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