Tortellini Pasticcio Food

PASTICCIO

Steps:

• For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher's twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes.
• For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside.
• For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions.
• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving.
• Oven method: Bake uncovered at 400 degrees F for 40 to 45 minutes.

TORTELLINI PASTICCIO

Steps:

• 1.Preheat the oven to 400°F
• 2.Add the butter, cream and salt to a large sauté pan, turn the heat on to medium and melt the butter into the cream. Bring to a simmer and cook until slightly thickened, about 1 minute. Take off the heat.
• 3.Bring a large pot of salted water to a boil and add the tortellini. Cook until the tortellini are slightly underdone, 3-5 minutes. Drain well.
• 4.Place pan with butter and cream back over medium heat. Add the tortellini and Parmagiano-Reggiano cheese and stir gently until cheese is melted and tortellini are well coated with the sauce.
• 5.Coat the bottom of a round or oval baking dish with 1 cup of the bolognese sauce. Add the tortellini with the cream sauce to the dish, then make a circle on top of the tortellini in the center with the remaining half cup of bolognese sauce, leaving about 1 inch around the edges uncovered.
• 6.Place the baking dish in the oven and cook for 15 minutes, until the cream sauce is starting to bubble around the edges.

BASIC TORTELLINI PASTA

Steps:

• Mix flour and salt in a bowl.
• Create a well with the flour and salt.
• Whisk together the three eggs, oil and water thoroughly.
• Add wet ingredients little by little to center of flour well, mixing gradually until dough becomes a ball.
• Turn onto a lightly floured surface, and knead until ball is smooth and elastic.
• Add more water if necessary.
• Allow to rest for thirty minutes in a lightly oiled bowl, covered with plastic wrap.
• After thirty minutes, cut dough into circles that are approximately 2 inches in diameter.
• Place 1/2 to 3/4 tsp of filling in center of dough circle, fold over into a half moon shape, and then join edges around your finger, forming a circle shape.
• Cook tortellini in 2-3 batches, in hot salty boiling water for 6 minutes or until firm.
• Drain, and then add to sauce!

PASTICCIO

Steps:

• SAUCE: Heat oil in large skillet; cook onion& pepper for 3 minutes.
• Add garlic, stir& cook for 1 more minute.
• Add beef& cook, stirring frequently, until no longer pink- about 10 minutes.
• Add tomatoes& wine; bring to a boil, lower heat& simmer, uncovered, for about 20 minutes or until sauce is fairly thick.
• Stir in parsley& anchovies; season to taste.
• PASTA: Cook in boiling salted water for 8- 10 minutes, or until tender.
• Drain& transfer to a bowl.
• Stir in the cream& set aside.
• TOPPING: Beat yoghurt, eggs& nutmeg until well combined; season to taste.
• ASSEMBLY: Brush a large, shallow ovenproof dish with oil (or spray with Pam).
• Spoon in 1/2 the pasta mixture& cover with 1/2 the meat mixture.
• Repeat these 2 layers.
• Spread the topping over the final layer& sprinkle evenly with cheese.
• COOKING: Bake in preheated 375F oven for 25 minutes or until the topping is golden brown& bubbling.

PASTICCIO

Steps:

• Cook lasagne noodles in boiling,salted water until tender.
• Drain.
• Melt butter in pan and cook finely chopped onions and minced steak for 2-3mins, stirring constantly.
• Add tomato and salt&pepper to taste.
• Continue to cook over low heat until meat is tender.
• Cover pan if mixture is too dry.
• Blend with 1/2 cup grated cheese.
• Place half the lasagne in a greased casserole and cover with meat mixture, then remaining lasagne.
• Blend cream sauce with beaten egg and 1/4 cup grated cheese.
• Season and pour over the lasagne.
• Bake in a moderate oven for 40-50mins or until top is nicely browned.
• Serve hot.
• CREAM SAUCE:- Melt butter, blend in flour and cook gently for 2mins.
• Add milk gradually, stirring over a low heat until boiling.
• Add cream (optional) and season to taste with salt&pepper.

EASY CREAMY PARMESAN RIGATONI (RIGATONI ALLA PANNA)

Steps:

• Cook the pasta in a large pot of boiling salted water until al dente; drain and return to the pot (do not rinse the cooked pasta) add in the butter, toss to combine.
• Meanwhile warm the cream in a small saucepan over low heat; then add to the cooked pasta along with the grated cheese; toss to combine.
• Season with salt and pepper.
• Transfer to a bowl and serve.