Pasticcio is a very famous Greek dish. It looks like the mousaka, but instead of the vegetables it has pasta. The delicious ingredients, the rich flavours and the yummy appearance makes patsiccio a perfect Sunday dish!
For 6 persons
Ingredients
500 gr. Macaroni No. 2
3-4 t.sp. bread crumbs
150 gr. grated kefalotyri (or pecorino)
For the minced meat
600 gr. ground beef
1 big onion, finely chopped
2 cloves of garlic, finely chopped
400 gr. freshly grated tomato
1 t.sp. tomato paste
1 whole Pimenta dioica seed (allspice)
1 bay leaf
1/3 cup extra virgin olive oil
1 pinch of sugar
salt & pepper
For the bechamel sauce
100 gr. plain flour
100 gr. fresh cow's butter
1 litre fresh milk
1 pinch freshly ground nutmeg
1 whole egg
1 egg yolk
salt & pepper
Preparation
1. For the ground beef: In a big skillet over medium heat, saute the onion, untill caramelized. Add the garlic, saute for 1 minute more, and lower the skillet from the heat. In a pan add the olive oil and saute the ground beef untill well cooked. Add the bay leaf, the allspice, the sauted onion, the grated tomato and the tomato paste, the sugar, 1/2 glass of water, season well with salt and pepper and bring to a boil, stirring from time to time, untill most the liquids evaporate (but not completely dry) and all the ingredients bind together. In the end remove the bay leaf and the allspice.
2. For the bachamel sauce: In a sauce pan over low heat, melt slowly the butter. Add the flour, raise slightly the heat, and stir continously with a wire whisk. When the ingredients turn slightly brown, slowly add the milk, whisking constantly. Cood for 10-12 twelve minutes constantly stirring untill the sauce is thick. Remove from heat and add the salt & pepper, the nugmeg, the egg and the egg yolk, and stir well. Add one big spoon of the bechamel sauce into the cooked mince meat and stir well.
3. Meanwhile, boil the macaroni in salted water untill cooked, strain them well and coat them with a little olive oil.
4. Brush a pan with a little olive oil or melted butter. Sprinkle the breadcrumbs to make a thin layer. Add half of the macaroni and sprinkle with 1/3 of the grated cheese. Then add the minced meat and sprinkle again with another 1/3 of the cheese. On top on the meat add the rest of the macaroni and top all of the ingredients with the bechamel sauce. Sprinkle the bechamel with all the remaining cheese.
5. Preheat the oven at 360° F (180° C), and bake for 45-50 minutes. After it's done, take the pan out of the oven and let it cool down for about 15-20 minutes before cutting it to pieces.
Enjoy!
500 gr. Macaroni No. 2
3-4 t.sp. bread crumbs
150 gr. grated kefalotyri (or pecorino)
For the minced meat
600 gr. ground beef
1 big onion, finely chopped
2 cloves of garlic, finely chopped
400 gr. freshly grated tomato
1 t.sp. tomato paste
1 whole Pimenta dioica seed (allspice)1 bay leaf
1/3 cup extra virgin olive oil
1 pinch of sugar
salt & pepper
For the bechamel sauce
100 gr. plain flour
100 gr. fresh cow's butter
1 litre fresh milk
1 pinch freshly ground nutmeg
1 whole egg
1 egg yolk
salt & pepper
Preparation
1. For the ground beef: In a big skillet over medium heat, saute the onion, untill caramelized. Add the garlic, saute for 1 minute more, and lower the skillet from the heat. In a pan add the olive oil and saute the ground beef untill well cooked. Add the bay leaf, the allspice, the sauted onion, the grated tomato and the tomato paste, the sugar, 1/2 glass of water, season well with salt and pepper and bring to a boil, stirring from time to time, untill most the liquids evaporate (but not completely dry) and all the ingredients bind together. In the end remove the bay leaf and the allspice.2. For the bachamel sauce: In a sauce pan over low heat, melt slowly the butter. Add the flour, raise slightly the heat, and stir continously with a wire whisk. When the ingredients turn slightly brown, slowly add the milk, whisking constantly. Cood for 10-12 twelve minutes constantly stirring untill the sauce is thick. Remove from heat and add the salt & pepper, the nugmeg, the egg and the egg yolk, and stir well. Add one big spoon of the bechamel sauce into the cooked mince meat and stir well.
3. Meanwhile, boil the macaroni in salted water untill cooked, strain them well and coat them with a little olive oil.
4. Brush a pan with a little olive oil or melted butter. Sprinkle the breadcrumbs to make a thin layer. Add half of the macaroni and sprinkle with 1/3 of the grated cheese. Then add the minced meat and sprinkle again with another 1/3 of the cheese. On top on the meat add the rest of the macaroni and top all of the ingredients with the bechamel sauce. Sprinkle the bechamel with all the remaining cheese.
5. Preheat the oven at 360° F (180° C), and bake for 45-50 minutes. After it's done, take the pan out of the oven and let it cool down for about 15-20 minutes before cutting it to pieces.
Enjoy!
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