Foodreporters recipes (Greek pastitsio)

Pastitsio Ingredients 1 kilo ground meat (beef or minced lamb) Parsley Grated cinnamon Salt, pepper 1 large onion ¼ cup olive oil Béchamel Butter Sun oil Corn flower 1 egg 2 vegetable cubes Grated cinnamon Nutmeg Salt, pepper Parmesan grated Preparation Chop onion, parsley and preheat oven. Sauté the diced onion in a large pan without oil. Add meat and stir it well. Once the meat is completely browned, add parsley pepper, salt, cinnamon. During this we boil pasta (about 3/4 of the suggested cooking time on the package). We prepare the béchamel sauce: Start by melting the butter in a deep saucepan. Heat 3 cups of milk, 3 cups of water in an other pan and 2 vegetable cubes. Slowly incorporate the corn flour by adding it to the melted butter. Stir it well. Once the flour has been fully incorporated, slowly add the hot milk and water with the cubes while continuing to constantly stir the butter and flour. When it becomes creamy we add the grated parmesan. Remove it from the fire and add the egg by stirring it gently. Drain the water completely from the pasta. Add pasta in a large baking dish. Make sure to spread the pasta evenly in order to completely cover the bottom of the dish, make sure not to leave any empty spaces. Spread the meat sauce overtop of the bottom pasta layer. Pour the béchamel sauce over of the final pasta layer, make sure to cover the entire surface area of the dish. lace the casserole uncovered in an oven pre-heated to 350°F (180°C) and bake for ...



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