Pasticcio (Greek Lasagna) скачать в хорошем качестве

Pasticcio (Greek Lasagna)

Pasticcio is a Greek lasagna style dish with layers of bucatini, bolognese and bechamel. Make this pastitsio recipe for a comforting meal! ========================================= CLICK HERE TO GET THE PRINTABLE RECIPE: 🖨️ https://silkroadrecipes.com/pasticcio... Ingredients 15 oz Pastitsio No. 2 pasta - Greek bucatini (See Note 1) 4 oz feta cheese, crumbled 2 egg whites Meat Sauce 2 lbs ground beef 1 large red onion, finely chopped (2 cups) 2 garlic cloves, minced 14 oz chopped tomatoes 1 tbsp tomato paste 1 tsp sugar 3/4 cup dry red wine 1 bay leaf 1 cinnamon stick 1 whole clove 1/4 of a cup olive oil 1 1/2 tsp kosher salt 1 tsp ground black pepper Greek Bechamel Sauce 1/2 cup butter 3/4 cup all purpose flour 4 cups whole milk 1/8 tsp nutmeg , preferably freshly grated 1/2 tsp kosher salt 4 oz Kefalotyri Greek cheese, finely shredded - divided (Note 2) 2 egg yolks Instructions Meat Sauce Place a large skillet or Dutch oven over medium-high heat and add the olive oil, onions and sauté for 2-3 minutes. Add the garlic, tomato paste and the ground beef. Break up the meat with a spoon and brown for 5 minutes. Pour in the red wine, cook until evaporated. Add the tomatoes, sugar, cinnamon stick, clove, bay leaf and season. Bring to the boil, then simmer covered for about 30 minutes until liquid is mostly gone. Sauce should be thick. Discard the bay leaf, clove and cinnamon stick. Let cool to room temperature. Greek Bechamel Sauce In a large saucepan over medium heat melt the butter. Add the flour, whisking continuously to form a paste. Slowly add the warm milk, whisking to prevent lumps. Whisk until the sauce is smooth and thick, cooking for 5 minutes. The bechamel should thick enough so it coats the back of a wooden spoon and you can draw a strip across it with your finger. Remove from heat and add a pinch salt, black pepper, nutmeg and 2 ounces of the cheese. Whisk until smooth. Let cool 5 minutes and whisk in egg yolks. Cover and set aside. Pasta Cook the pasta 2-3 minutes less than the package instructions, so it doesn't get mushy after baking. Drain, then return to the pot. Allow to cool for 3 minutes and stir in the egg whites and feta cheese and mix gently with a spatula. Preheat oven to 350°F. Assembly Use olive oil or butter to coat the bottom and sides of a deep pan. Use either a 2.75" deep 9x13" baking dish or a larger 10x15" baking pan. Layer the pasta on bottom (spreading to even layer with spatula), top with the meat sauce (again spreading to even layer with spatula) then top with the bechamel sauce (again spreading to even layer with spatula). Sprinkle remaining 2 ounces of shredded cheese over the top. Bake for 40 minutes, until crust turns a light golden brown. Allow pastitsio to cool down before slicing and serving. Notes 1. You may substitute the thinner Italian bucatini for the Pastitsio or even use penne or ziti. 2. You may substitute Mizithra or Kassir (a Greek whey cheese or mixed milk-whey cheese from sheep or goats) or a Parmigiano-Reggiano cheese. ========================================= Thanks for watching, I hope you enjoyed this video. If you did, go ahead and give it a THUMBS Up, hit the SUBSCRIBE button to stay up to date. If you click that NOTIFICATION BELL ICON to the right of SUBSCRIBE you’ll know me every time I post a new video too! FOLLOW ME HERE: Pinterest:   / silkroadrecipes   Instagram:   / silkroadrecipes   Facebook:   / srrecipes   Email: [email protected]