Patatas Revolconas Food
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.
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- Peel the potatoes and place them in a pot. Add garlic cloves, kosher salt, bay leaf, and enough water to cover by 2".
- Bring the water to a boil over high heat, then simmer over medium-low heat for 25 minutes, or until the potatoes are easily pierced with a knife.
- While the potatoes are boiling, place olive oil in a cold large skillet or wok. Add slab bacon cut into rectangular, thumb-size batons, and place over medium-low heat. Fry, stirring occasionally, until bacon is translucent and the fat begins to render, about 15 minutes.
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Double-Mashed Potatoes (Patatas Revolconas) By Master Chef on October 11th, 2011 · In Meats, Regional and Ethnic. Tweet. Double-Mashed Potatoes (Patatas Revolconas) Print. Author: Epicurus.com Kitchens. Recipe type: Potato Dishes. Serves: 6. Ingredients. 3 pounds baking potatoes; salt; as needed; 1 bay leaf; 1/3 Cup olive oil; 4 cloves garlic; 1 …
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“Patatas revolconas are mountain food,” said Pablo Barrera, the fourth-generation owner. “Good pork, good potatoes, good pimentón—the ingredients aren’t anything out of the ordinary.” (To be fair, Americans won’t be able to find real-deal papada adobada—spiced cured pork jowl and Barrera’s choice meat for the crispy bits—but slab bacon is a fine substitute.) The secret to ...
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