Pastichio Recipe 455

NIKKI'S PERFECT PASTITSIO

Steps:

• Cook pasta according to package directions; drain. Toss with butter; add grated Parmesan cheese. Transfer to a greased 13x9-in. baking dish., Preheat oven to 350°. In a large skillet, cook beef and onion over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Add garlic; cook 2 minutes longer. Stir in tomato sauce, salt and cinnamon; heat through. Spoon over pasta. Sprinkle with 1/2 cup shredded Parmesan cheese., In a large saucepan, melt butter. Stir in flour, salt and pepper until smooth; gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened., In a small bowl, whisk a small amount of hot mixture into eggs; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Pour over beef mixture. Sprinkle with remaining cheese., Bake, covered, 20 minutes. Bake, uncovered, 30-40 minutes longer or until golden brown.,

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.

GREEK PASTITSIO RECIPE (GREEK LASAGNA WITH BéCHAMEL)

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.

PASTITSIO

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.

PASTITSIO

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomato sauce, 1/2 teaspoon salt, oregano, pepper and, if desired, cinnamon; heat through., Drain macaroni; place half of macaroni in a greased 9-in. square baking pan. Sprinkle with 1/4 cup cheese. Layer with meat mixture and remaining macaroni. Set aside., Preheat oven to 350°. In a small saucepan, melt butter; stir in flour and remaining salt until smooth. Gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened., Remove from the heat. Stir a small amount of the hot mixture into egg; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in remaining cheese. Pour sauce over macaroni., Bake, uncovered, 30-35 minutes or until golden brown. Let stand 10 minutes before serving.

PASTICHIO

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.

PASTITSIO

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.

PASTITSIO IV

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add macaroni pasta and cook for 8 to 10 minutes or until al dente; drain.
• Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.
• Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.
• Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.
• Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

BEEF PASTITSIO

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.

PASTICHIO

Steps:

• Preheat broiler. Place rack 6 inches from heat source.
• In a 12-inch oval glass or ceramic casserole 2 1/2 inches deep, combine lamb, garlic, tomatoes, tomato paste, cumin, oregano, thyme, cinnamon, 1 teaspoon salt and pepper. Cook, uncovered at 100 percent power for 5 minutes, stirring twice to break up meat. Remove from oven and stir in 1/2 cup bread crumbs.
• Spread macaroni on top of meat. Whisk together remaining ingredients, including 1 teaspoon salt, pepper and 1/4 cup bread crumbs. Pour over macaroni. Poke handle of a wooden spoon through mixture to let liquid reach all parts of dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic so steam can escape.
• Uncover. Stir macaroni layer. Cover tightly with plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer.
• If desired, broil until top is browned. Allow to stand at room temperature 10 minutes before serving.

PASTICHIO RECIPE - (4.5/5)

Steps:

• For the Meat Sauce: Heat butter in a large heavy-bottomed pan and saute the onions, garlic and meat until browned over medium heat (season with salt and pepper). Add the oregano, parsley, bay leaves, cinnamon, sugar, wine, tomatoes and tomato paste. Season with salt and pepper. Let simmer for a half hour to 45 minutes. Taste and reseason/add more spices if needed about halfway through and again toward the end. Remove from heat and let cool off. For the Noodles: In a large stockpot in a generous amount of salted water cook noodles to al dente. Drain, return to pan and stir in butter. For the Bechamel: Melt butter in heavy saucepan. Whisk in the flour and cook for two minutes. Add the salt, pepper and nutmeg. Whisk in the milk slowly and bring to a slow simmer, constantly whisking. Remove from heat and whisk in quickly the eggs and cheese. You can temper the eggs by whisking in a small amount of the béchamel first. To Assemble the Pastichio: Preheat oven to 350 degrees. Butter or baking spray a large deep pan. I used a 9×13 casserole with a sheet pan placed underneath it in the oven. Add a bit of the béchamel, enough to generously cover the bottom of the pan. Strain the ground beef mixture, remove bay leaves and cinnamon stick. You can add your noodles to a giant bowl or mix right in the large pan that they were cooked in. Add the remaining 2 eggs, a ¼ teaspoon nutmeg, 1 cup of the béchamel and the strained beef mixture. Combine carefully; try not to break up the noodles. Add the noodle mixture to the prepared pan. Layer the rest of the béchamel over the top. Then sprinkle with Mozzarella and Parmesan. My casserole dish was full right to the top and even a little bit above. But I had only one little drip over the side right at the end of baking. The béchamel firms up and stays in place as it cooks. Bake at 350 for 1 hour. Let sit for five to ten minutes before serving.