PASTICHIO
When a neighbor of mine heard about the world tour I did they thought they would share with me some of their recipes. Nothing like good greek food! I hope I got the cooking time right..
Provided by BLUE ROSE
Categories Manicotti
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Pre heat oven to 350 degrees.
- Cool macaroni, but not until completely done as it will be cooked in oven also drain well.
- Brown onion in butter until golden. Add ground meat and brown until redness is gone.
- Add seasonings, tomato sauce and water and continue cooking slowly until water is absorbed.
- Add beaten eggs, meat sauce and cheese to drained macaroni and mix thoroughly.
- Spread in greased, 10 x 15 inch deep baking pan.
- In a sauce pan, add all cream sauce ingredients and cook slowly.
- Mixing continuously until starts bubbling.
- Remove and spread on top of macaroni in pan.
- Sprinkle cinnamon over and bake for about 1 hour or until golden.
- You my sprinkle more parmesan cheese over also.
Nutrition Facts : Calories 413.4, Fat 21.9, SaturatedFat 12.1, Cholesterol 219.7, Sodium 437, Carbohydrate 36.9, Fiber 1.7, Sugar 2.6, Protein 17.1
PASTITSIO
This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Lamb Recipes
Time 1h30m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.
- Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.
- Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.
- Make Parmesan cheese sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.
- Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.
- Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving.
PASTITSIO (GREEK LASAGNA)
This is truly a unique dinner recipe that is very different than traditional lasagna!
Provided by RecipeGirl.com (shared from a Greek Family)
Categories Main Course
Time 1h25m
Number Of Ingredients 16
Steps:
- Melt the butter in a medium saucepan. Whisk in the flour and then gradually whisk in the hot milk. Cook, whisking constantly, until the sauce is smooth and thickened. Stir in the salt, remove from heat and let cool. When the sauce is lukewarm, whisk in the eggs. Set aside.
- Melt 4 tablespoons butter in a large skillet. Add the onions and saute until softened and golden. Crumble the beef into the skillet and cook with the onions until the beef is browned. Stir in the cinnamon, salt and pepper. Stir in the water and tomato paste, and simmer for 5 minutes. Set aside.
- Cook ziti according to directions on the package. Drain and rinse with cool water. When pasta has cooled down, stir in the beaten eggs and 1½ teaspoons salt.
- Preheat your oven to 350 degrees F. Spray a deep 9x13-inch casserole dish with nonstick spray. You really need a deep casserole dish for this recipe (deeper than the usual 9x13-inch pyrex).
- Scoop half of the pasta into the bottom of your prepared dish. Sprinkle generously with cheese. Spoon on the meat mixture to create an even layer; sprinkle with another layer of cheese. Scoop the remaining pasta on top of the meat and sprinkle with more cheese! Top with the cream sauce and sprinkle with the remaining cheese.
- Bake 45 minutes, or until the sauce is bubbly and golden on top. Let sit at room temperature for at least 20 minutes before serving (but it is suggested that you refrigerate to let the layers set... and then warm up later to serve).
Nutrition Facts : ServingSize 1 serving, Calories 707 kcal, Carbohydrate 49 g, Protein 44 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 233 mg, Sodium 1417 mg, Fiber 2 g, Sugar 7 g
PASTITSIO II
Makes a lot and is just incredible. Everyone loves this dish and it is worth the effort.
Provided by ALKHATIB
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Ziti Recipes
Time 2h25m
Yield 10
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add ziti and cook until tender yet firm to the bite, 8 to 10 minutes.
- Melt butter until golden brown and pour over ziti, add Parmesan cheese, nutmeg, salt, and pepper. Toss well. Cool briefly. Add eggs and toss again; set aside.
- To make meat sauce: Gently fry onion and garlic in butter in a skillet until onion is soft, 3 to 5 minutes. Increase heat and add ground beef; stir well. Cook until meat begins to brown, about 5 minutes. Add tomato paste, wine, broth, parsley, salt, and pepper. Cover and simmer over low heat for 20 minutes.
- To make cream sauce: Melt butter in saucepan, stir in flour and cook gently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add nutmeg, salt, and pepper. Cool slightly before stirring in beaten egg. Transfer 1/2 cup of this sauce to the meat sauce.
- To assemble pastitsio: Grease a 9x13-inch baking dish. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top with remaining ziti. Pour on cream sauce and spread to completely cover ziti. Sprinkle Parmesan cheese on top.
- Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares.
Nutrition Facts : Calories 575.8 calories, Carbohydrate 45.9 g, Cholesterol 167.7 mg, Fat 31 g, Fiber 2.2 g, Protein 25.7 g, SaturatedFat 16.3 g, Sodium 432.3 mg, Sugar 6.6 g
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
YIAYIA'S PASTITSIO RECIPE
Steps:
- Preheat oven to 350 degrees.
- In a large dutch oven, cooking pasta according to package instructions. Once pasta is cooked and drained. Add back to dutch oven and coat with a splash of olive oil to keep noodles from sticking. Cover and set aside.
- This is the correct amount of salt needed to make delicious tasting pasta!
- In a cast iron skillet, heat olive oil and add in ground beef and onions. Saute until ground beef is browned and onions are translucent.
- Stir in salt, pepper, and cinnamon.
- Stir in tomato. Bring to a boil and reduce heat to low. Simmer for 10 minutes. Turn off fire and move pan aside.
- In a dutch oven, melt butter over medium heat.
- Make a roux (Flour and butter mixture to thicken bechamel sauce). Stir in flour and continue to stir until its coated in butter. Allow to cook for 3-4 minutes, stirring gently.
- Then, In a large microwave bowl, warm 4 cups of milk in microwave for about one minute. Add in two eggs and whisk well.
- Turn heat to medium high and whisk milk mixture into flour/butter. Add salt, pepper and nutmeg.
- Whisk constantly to smooth out any lumps and prevent the mixture from sticking.
- Keep your full attention on this step, as the mixture needs to constantly be whisked. It takes about 5 minutes or so for it to thicken. Once it thickens and reaches a pancake batter consistently turn off flame and remove from stove.
- NOTE: You will need either TWO 9 x 12 dishes or one DEEP 10 x 13 dish to properly fit the mixture and prevent the bechamel from overspilling.
- Next, spread about 1/2 cup meat sauce on bottom of pan -- just enough to cover the bottom.
- Layer half of the noodles and top with the meat sauce and 1/2 cup parmesan cheese.
- Layer the remaining noodles.
- Pour the bechamel sauce on top of the noodles evenly to cover.
- Lastly, sprinkle 1 cup of parmesan evenly on top of the bechamel sauce.
- Bake covered for 20 minutes, uncover and bake an additional 30-45 minutes, or until the top of the bechamel is golden brown.
GREEK PASTITSIO RECIPE
BEST Greek pastitsio recipe. Delectable and flavor-packed baked pasta with Greek-spiced meat sauce and a "lightened up" golden bechamel topping. A must-try!
Provided by The Mediterranean Dish
Categories Entree or Side Dish
Time 1h25m
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F.
- 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.
- In a small bowl, whisk a small amount of the hot bechamel mixture with the 2 eggs in a small bowl. Then return all to the pan with the remaining bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust salt and pepper. Remove from heat and allow to cool and thicken a little more (you should have a creamy, thick and smooth bechamel sauce).
- Assemble the pastitsio. Top the cooked pasta with the meat sauce; smooth with a wooden spoon to fully cover the pasta. Now top the meat sauce with the bechamel topping. Again, smooth with your wooden spoon to cover the meat sauce evenly.
- Bake the pastitsio in 350 degrees F heated-oven for 1 hour until golden brown. Remove from heat and set aside for 10 minutes before serving. Cut into square pieces and serve.
Nutrition Facts : Calories 230 calories, Sugar 9.1 g, Sodium 722.4 mg, Fat 10.6 g, SaturatedFat 2.6 g, TransFat 0 g, Carbohydrate 20.4 g, Fiber 2.3 g, Protein 14.9 g, Cholesterol 66.1 mg
GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)
The Best Greek Pastitsio recipe (Pastichio)! An authentic Greek Lasagna recipe to recreate this traditional delight just like my grandma used to make it.
Provided by Eli K. Giannopoulos
Categories Main
Time 1h35m
Yield 8
Number Of Ingredients 23
Steps:
- 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.
- Sprinkle the pastichio with grated cheese and bake in preheated oven at 180C (350F) Fan for about 40 minutes, until crust turns a light golden brown. Let the pastitsio cool down for a while before serving.
Nutrition Facts : ServingSize 1 square, Calories 724kcal, Sugar 11.1g, Sodium 607.6mg, Fat 30.7g, SaturatedFat 14.6g, UnsaturatedFat 14.1g, TransFat 0.2g, Carbohydrate 63.2g, Fiber 3.1g, Protein 44.5g, Cholesterol 169.6mg
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
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.
GREEK PASTITSIO RECIPE
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 dish is also known as Greek lasagna and also remind moussaka (another amazing Greek dish). If you like to eat comfort food, this traditional Greek pastitsio is definitely worth a try. This dish also popular in Egypt, it's called inn Egypt macarona béchamel or macaroni béchamel.
Provided by TheCookingFoodie
Categories Dinner Recipes Lunch Recipes Christmas Recipes
Yield 8
Number Of Ingredients 27
Steps:
- Make the pasta layer: Cook the pasta to al dente according to package directions, drain. Let cool slightly, then add 2 eggs, chopped parsley, cheese, salt and pepper. Stir to combine. Transfer the pasta to a greased 13X9-inch (33X22cm) baking dish and set aside.Meat mixture: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add chopped onion, sauté for 3-4 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, cook, breaking it up, until no longer pink, about 5-6 minutes. Add tomato paste and cook for 1-2 minutes, stirring occasionally. Add red wine, cook, until alcohol Add tomato sauce, bay leaves, cinnamon, salt, pepper and simmer for 15-20 minutes, until thickens. Remove bay leaves and set the meat mixture aside.Béchamel sauce: In a large saucepan over medium heat melt the butter, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.Preheat oven to 350F (175C).Assemble: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix until well combined. Spread meat mixture over the pasta layer. Pour béchamel sauce over the meat mixture and spread evenly. Grate some parmesan cheese on top.Bake for 40 minutes, until golden brown. Remove from oven and let cool for at least 30 minutes before serving.Notes:Instead of red wine you can use beef broth.I used penne pasta but you can use any other pasta for this recipe.Pastitsio can be serve warm or cold, but after baking it is important to let it cool for at least 30 minutes.
PASTITSIO RECIPE (GREEK PASTA BAKE)
The Pastitsio (or Pastichio) is a famous Greek pasta bake with a spiced meat sauce and a silky béchamel. It's ideal as a delicious Sunday dinner and it also freezes very well.
Provided by The Hungry Bites
Categories Dinner Main Course
Time 2h30m
Number Of Ingredients 25
Steps:
- Make the meat sauce: Heat a deep pan over high heat and add the oil and the minced beef. Let it brown, without stirring, and when the meat is no longer red, stir with a wooden spatula and break any meat lumps. Cook until all the juices have evaporated, reduce heat to medium/high and add the onion the carrot, the bay leaves, the cinnamon stick, the allspice and the cloves. Stir for 5 minutes and add the wine. Wait for 1 minute for the alcohol to evaporate and add the tomato paste, the pureed tomatoes, the sugar, the salt and the pepper. When it starts to boil again, reduce heat to low and simmer until almost all of the liquids have evaporated (about 30 minutes). Remove and discard the bay leaves and the cinnamon stick.
- In the meantime, make the pasta: Cook the pasta in a pot with salted water, until al dente, according to the packaging directions.
- Drain the pasta well, mix in the grated cheese and transfer about two-thirds of the pasta to the casserole dish. Level with a spoon and cover with the meat sauce. Level the meat sauce with the back of a spoon and spread the rest of the pasta uniformly over the meat.
- Preheat your oven to 374°F (190°C)
- Make the béchamel sauce: Cook the flour with the oil in a large pot stirring continuously with a whisk until it starts to smell nutty. Remove from the heat and add the cinnamon, the nutmeg, and the salt. Whisk to combine and add the warm milk gradually, whisking constantly to prevent it from forming any lumps. At first it will thicken, but as you continue to add the milk it will loosen up. When all the milk is added, return to the stove and cook over medium heat, whisking constantly, until it thickens. When it starts to bubble, remove from the heat and let it sit on your counter for 5 minutes to cool a little. Add 1 cup of the grated cheese and the eggs and whisk quickly to combine.
- Pour the béchamel sauce over the pasta, level with a spatula and sprinkle the surface with the remaining grated cheese.
- Bake for 50-60 minutes or until the top is golden brown with dark spots all over the surface. Let it rest for 20-30 minutes before slicing for easier serving. Eat!
Nutrition Facts : Calories 778 kcal, ServingSize 1 serving
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.
BEEF PASTITSIO
A Greek take on a meaty Italian lasagna, this baked pasta dinner balances warm, fragrant flavors like nutmeg and cinnamon with a creamy béchamel and cheese topping that bubbles and crisps in the oven.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 2h30m
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees. Heat oil in a medium saucepan or Dutch oven over medium-high. Add onion and garlic; cook, stirring occasionally, until softened, 4 to 5 minutes. Add beef and cook, breaking up the meat with a wooden spoon, until cooked through and browned, 6 to 8 minutes. Add tomato paste, oregano, cinnamon, 2 teaspoons salt, and 1/2 teaspoon pepper; cook, stirring until fragrant, 1 to 2 minutes. Add pureed tomatoes; bring to a boil, then reduce to a simmer and cook, partially covered, until thickened slightly, about 15 minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Add pasta and cook until just al-dente, about 2 minutes less than box instructions. Drain; set aside.
- Melt butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, until lightly golden and beginning to smell nutty, about 2 minutes. Gradually add milk, then cook, stirring constantly, until mixture comes to a boil. Remove from heat; whisk in nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Let cool slightly, about 10 minutes. Stir in egg yolk to combine.
- Arrange pasta in an even layer in bottom of dish. Spoon meat sauce over pasta. Spoon béchamel over meat sauce; sprinkle evenly with cheese. Bake until top is golden and set, and mixture is bubbling in the center, about 45 minutes. Let stand at least 30 minutes before serving.
PASTITSIO
Steps:
- In a hot pan melt 4 ounces of butter, add ground chuck, chopped onion, salt, and pepper. Add tomatoes and tomato sauce, bay leaf, and cinnamon and cook over medium flame for about 35 minutes.
- Cook macaroni in boiling water, strain and put back in pot to keep warm.
- Place a 1/4 of the grated cheese in a 11 by 14-inch pan, and then a layer with 1/3 of the pasta. Continue until both ingredients are used up. Spread on the meat sauce.
- Mix the final layer, the Pastitsio Crema by mixing 4 ounces of melted, cooled butter and 3/4 cup of flour. Heat 3 1/2 cups of milk and pour a little over flour and butter mixture then pour the rest of the mixture into the milk. Add 5 beaten eggs and stir thoroughly over medium flame until mixture thickens. Pour the crema on top of the meat sauce and bake in a preheated 350 degree oven for 1 hour or until brown. Cool for 1 hour before cutting.
PASTICCIO
This is a delicious Greek pasta dish, similar to Moussaka, but without the Aubergine, uses pasta instead.
Provided by brightnewstar
Time 45m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Prehead the oven to Gas Mark 6/200c/fan oven 180c. In a lidded non stick saucepan, dry fry the mince for 5 minutes, stirring to break up the meat. Pour in the passata, season, cover and simmer for 15 minutes.
- Meanwhile bring a saucepan of water to the boil and cook the pasta for 10 minutes or according to the packet instructions until tender.
- To make a white sauce, blend the cornflour with a little of the milk in a non stick pan to make a smooth paste, then mix in the rest of the milk. Bring to the boil, stirring until thickened, then simmer for 2 minutes.
- Drain the pasta and mix with the meat sauce. Tip into a baking dish and pour the white sauce on top. Scatter with Parmesan cheese.
- Bake for 20 minutes until the top is golden brown.
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!
More about "pastichio food"
PASTICCIO RECIPE - GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine ItalianCategory MainServings 6Total Time 2 hrs 10 mins
- Heat half the oil in a large frying pan over high heat. Sauté onion, carrot, celery, pancetta and garlic until tender and starting to caramelise (10-15 minutes), remove from pan and set aside. Add 1 tbsp oil to pan, add half the beef and sauté until browned (3-5 minutes), remove from pan and repeat with remaining oil and beef. Return beef and vegetables to pan, add wine and cook until reduced by one-third (3-5 minutes). Add tomato passata, oregano and sage, and cook over low heat until thickened (20-30 minutes). Set aside.
- Preheat oven to 190C. Cook pasta in a large saucepan of boiling salted water until just al dente (5-10 minutes). Drain and refresh under cold running water. Layer in a 2.5-litre-capacity baking dish, buttered and dusted with breadcrumbs, top with beef mixture and refrigerate.
- For salsa besciamella, heat butter in a saucepan over medium heat, add flour and stir until sand-coloured (3-5 minutes). Add milk gradually, stirring continuously until incorporated and sauce is smooth (5-10 minutes). Add cheeses, stir until melted, spoon over beef mixture, scatter with extra parmesan and bake until golden and bubbly (30-40 minutes). Serve hot.
PASTICHIO (GREEK LASAGNA) | OLDWAYS - OLDWAYS | A FOOD AND ...
From oldwayspt.org
AUTHENTIC GREEK PASTICCIO (PASTITSIO ... - BELGIAN FOODIE
From belgianfoodie.com
4/5 (25)Total Time 1 hr 5 minsCategory Main Dish, PastaCalories 616 per serving
- In a pot, mix with a whisk the milk, flour, butter, eggs, salt, pepper, and nutmeg. All ingredients should be cold or at room temperature. Make sure to stir frequently to prevent lumps.
PASTITSIO: GREEK LASAGNA TRAY BAKE - DIMITRAS DISHES
From dimitrasdishes.com
4.4/5 (22)Servings 12Cuisine GreekCategory Main Course
- Make the Meat Sauce: Combine the chopped onion and olive oil in a medium saucepan. Cook over medium heat for about 8 minutes or until soft and golden. Add the garlic and warm through 30 seconds. Add the ground beef and cook it over medium-high heat for 7-8 minutes. Add the crushed tomatoes, salt, pepper, Bay leaves, red pepper flakes, and oregano. Mix to combine. Add the water, bring to a boil then reduce the heat to medium-high. Cook for 15 minutes or until the sauce thickens. Taste and adjust the seasoning if needed. Add the parsley and mix together.
- Prepare the pasta & Assemble the Pastitsio: Boil the pasta until al dente, drain, and place in a 9 by 13 by 3-inch baking tray. You may also make this in a larger tray (14 by 12-inch) for a thinner pasta bake. Add the butter to the pasta, season lightly with salt and add 1/3 of the Parmesan cheese and mix well. Add 1 cup of the meat sauce and mix it with the pasta. Pour the remaining meat sauce over the pasta and spread it on top to create an even layer. Sprinkle half of the remaining Parmesan cheese on top of the meat sauce.
- Make the Bechamel Sauce: Heat the oil in a saucepan over medium heat. Add the flour. Whisk well while cooking for few minutes until toasted. Add the milk in 2 batches and whisk together to keep it creamy. Season with salt, pepper, and nutmeg. Cook until it comes to a boil. Keep the sauce on the thinner side as it will thicken more as it bakes in the oven. Remove from heat. Whisk the eggs together in a bowl. Add some of the hot milk mixture into the eggs and whisk to temper them so that they don't scramble when added to the cream sauce. Add the eggs to the sauce and whisk well. Add the parmesan cheese and mix to combine. Pour the bechamel sauce over the meat sauce layer and sprinkle with the remaining Parmesan cheese.
EASY GREEK PASTITSIO (PASTICHIO) RECIPE - LARDER LOVE
From larderlove.com
Cuisine GreekTotal Time 1 hrCategory Main DishCalories 582 per serving
48 PISTACHIO RECIPES FOR EVERY OCCASION | BON APPéTIT
From bonappetit.com
Author Bon AppétitPublished 2013-08-14
- Grated Carrot Salad with Citrus and Pistachios. The sour-bitterness of the grapefruit and blood orange make the carrots taste extra sweet in comparison in this salad recipe.
- Pistachio-Yogurt Sauce. We didn’t know how much this sauce was missing from our lives until we had it; serve with grilled or roasted meat, or as a side to crisp-skinned fish, such as broiled salmon.
- Spring Minestrone Verde with Pistachio Pesto. Step 1: Prep this simple soffritto and nutty pesto. Step 2: Make beautiful, clean soups on a whim. View Recipe.
- Leek and Potato Galette with Pistachio Crust. Adding ground pistachios creates a substantial dough that complements the leeks for these galettes. View Recipe.
- Broccoli-Quinoa Salad with Buttermilk Dressing. If you're ever cornered by a bland bowl of vegetables or whole grains, throw a handful of herbs on it. They instantly make the meal more beautiful and flavorful—without adding any salt, fat, or sugar.
- Salted Texas Chocolate Sheet Cake. The only chocolate sheet cake you need is a Texas chocolate sheet cake. This recipe is from one of our readers. View Recipe.
- Marinated Beets with Pistachios and Tarragon. These get better with time, so don’t hesitate to make them ahead. View Recipe.
- Shaved Kohlrabi with Mint, Tahini, and Pistachios. Kohlrabi "bulbs" fall somewhere between the size of golf balls and softballs. The smaller they are, the sweeter they are, which is desirable for this recipe since you're serving them raw.
- Prune-Pistachio Oat Bars. Rinse your hands under cool water or give them a quick shot of non-stick spray. This will keep the mixture from sticking to your hands.
- Pico de Gallo Verde. The lime juice and oil will keep the avocado from turning brown, but it’s a good idea to make this pico de gallo recipe right before you serve it.
PASTITSIO RECIPE - GRACE PARISI | FOOD & WINE
From foodandwine.com
Servings 12
- In a medium saucepan, heat the milk until bubbles appear around the edge. In a large saucepan, melt the butter. Add the flour to the butter and whisk over moderately high heat until light golden, about 1 minute. Gradually whisk in the hot milk and bring to a boil. Reduce the heat to moderately low and cook, stirring, until the sauce is thick, about 8 minutes. Season with 2 teaspoons of salt, 1/4 teaspoon of pepper and 1/2 teaspoon of nutmeg. Press plastic wrap directly on the sauce and let cool.
- Season the lamb with salt and pepper and brown it in 4 batches: For each batch, heat 1 tablespoon of the oil in a large heavy casserole. Add one-fourth of the lamb and brown over high heat; transfer the lamb to a large platter as it's browned.
- Add the remaining 1 tablespoon of oil and the onion to the casserole and cook over moderate heat until the onion is softened but not browned, about 3 minutes. Stir in the cinnamon, allspice and 1/4 teaspoon of nutmeg, then the tomato paste. Add the wine and cook, stirring, until the wine is nearly evaporated. Add the lamb along with the tomatoes and their liquid, the tomato sauce, oregano and sugar. Season the lamb mixture with salt and pepper and bring to a boil. Cover and cook over low heat until the lamb is tender, about 1 hour.
- Meanwhile, cook the ziti in a large pot of boiling salted water until barely al dente, about 10 minutes. Drain well, blot dry with paper towels and let cool.
PASTITSIO - A TRADITIONAL GREEK LAYERED PASTA FROM LANA’S ...
From lanascooking.com
5/5 (2)Total Time 1 hr 15 minsCategory Main DishesCalories 830 per serving
- Cook the pasta according to the package directions. While the pasta cooks, make the meat sauce.
- Heat a large skillet over medium high heat. Add the beef and onion and cook until the beef is no longer pink. Add the minced garlic and cook for an additional minute. Drain off the excess fat and return the pan to the heat.
- Stir in the tomato sauce, 1/2 teaspoon of the salt, oregano, and pepper. Stir until combined and heated through.
- Spray a 9” square baking dish with cooking spray. Drain the pasta. Add half the pasta to the bottom of the prepared baking dish. Sprinkle with half the Parmesan cheese. Layer the meat sauce over the pasta. Top with the remaining pasta. Set aside.
PASTITSIO RECIPE (STEP-BY-STEP TUTORIAL - UNICORNS IN THE ...
From unicornsinthekitchen.com
Ratings 31Calories 768 per servingCategory Main Course
9 HEALTH BENEFITS OF PISTACHIOS
From healthline.com
- Loaded with nutrients. Pistachios are very nutritious, with a 1-ounce (28-gram) serving of about 49 pistachios containing the following (2): Calories: 159.
- High in antioxidants. Antioxidants are vital to your health. They prevent cell damage and play a key role in reducing the risk of disease, such as cancer.
- Low in calories yet high in protein. While eating nuts has many health benefits, they’re typically high in calories. Fortunately, pistachios are among the lowest-calorie nuts.
- May aid weight loss. Despite being an energy-dense food, nuts are one of the most weight-loss-friendly foods. While few studies have looked at the effects of pistachios on weight, those that exist are promising.
- Promote healthy gut bacteria. Pistachios are high in fiber, with one serving containing 3 grams (2). Fiber moves through your digestive system mostly undigested, and some types of fiber are digested by the good bacteria in your gut, acting as prebiotics.
- May lower cholesterol and blood pressure. Pistachios may reduce your risk of heart disease in various ways. In addition to being high in antioxidants, pistachios may lower blood cholesterol and improve blood pressure, thus lowering your risk of heart disease (6, 10).
- May promote blood vessel health. The endothelium is the inner lining of blood vessels. It’s important that it works properly, as endothelial dysfunction is a risk factor for heart disease (30).
- May help lower blood sugar. Despite having a higher carb content than most nuts, pistachios have a low glycemic index, meaning they don’t cause large blood sugar spikes.
- Delicious and fun to eat. Pistachios can be enjoyed in a variety of ways. These include as a snack, salad garnish, or pizza topping, or even in baking, adding a beautiful green or purple color to various desserts and dishes.
PASTITSIO | KALOFAGAS.CA
From kalofagas.ca
Reviews 26Estimated Reading Time 3 mins
GREEK BAKED MACARONI WITH BEEF PASTICHIO RECIPE
From greekboston.com
Estimated Reading Time 2 mins
PASTICHIO - A GOOD LIFE FARM - COSMOPOLITAN CORNBREAD
From cosmopolitancornbread.com
5/5 (2)Total Time 1 hr 30 minsCuisine GreekCalories 605 per serving
PASTICHIO - KONTOS FOODS INC.
From kontos.com
Case Cube 0.25Estimated Reading Time 2 minsNet Weight 6 lbs
LEARN ABOUT TRADITIONAL GREEK PASTITSIO - THE SPRUCE EATS
PASTICHIO ENTREE, 6LB TRAY – PARTHENON FOODS
From parthenonfoods.com
5/5 (3)
RECIPE FOR PASTITSIO (BAKED PASTA WITH MEAT AND BéCHAMEL)
From thespruceeats.com
4.3/5 (79)Total Time 1 hr 30 minsCategory Dinner, Entree, PastaCalories 390 per serving
PASTITSIO RECIPE | GREEK RECIPES | PBS FOOD
From pbs.org
Estimated Reading Time 1 min
PISTACHIOS: NUTRITION, BENEFITS, RISKS, & PREPARATION
From webmd.com
Estimated Reading Time 3 mins
PASTITSIO PERFETTO - MOUTHWATERING VEGAN
From mouthwateringvegan.com
Estimated Reading Time 2 mins
PISTACHIO BUTTER - FOOD FAITH FITNESS
From foodfaithfitness.com
Category SnackCalories 90 per servingTotal Time 30 mins
PASTICHIO-GREEK COMFORT FOOD - LAURENAKI FOOD BLOG
From laurenaki.com
PASTICHIO | SAVOURY FOOD, FOOD, YUMMY FOOD
From pinterest.ca
ALBURJ BRAND HALAWA PISTACHIO EXTRA RECALLED DUE TO SALMONELLA
From recalls-rappels.canada.ca
PASTITSIO, MY DAD'S AMAZING - GREEK LASAGNA | CHRISTINE ...
From youtube.com
PISTACHIO - DRY FOOD
From dryfood.ca
PISTACHIO BENEFITS, NUTRITION FACTS AND HOW TO USE - DR. AXE
From draxe.com
PISTACHIO (FOOD) - TRADING JGBV
From tradingjgbv.com
PASTICHIO - THEOS GREEK KOUZINA GREEK FOOD EDMONTON
From theosgreekkouzina.com
DRY FOOD
From dryfood.ca
RECIPE - CARDAMOM-PISTACHIO SUGAR COOKIES
From lcbo.com
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