The Greek pastitsium or lasagna is a delicious greek origin cake made with macaroni, minced meat, natural tomato and a sauce similar to the bechamel to which egg is incorporated. It is a stew of the usual, of which they are cooked over fire Slow and do chup, chup, chup filling the house of delicious aromas, and ends in the oven to make this Greek macaroni cake even more perfect. If you like Mediterranean cuisine and you are a lover of good recipes with simple ingredients I invite you To visit my blog target = _blank rel = nofollowlos sweet secrets of cuca and cook this Greek pasticcho, enjoy it and of course share with us your experience!
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Greek macaronut cake ingredients – Pastitsio: |
| 400 grams of macarrones agua to cook the macarrones for the boloñesa :: 400 grams of pork minced 400 grams of beef chopped 2 onions media 800 grams of crushed natural tomato 2 pills of meat broth concentrate 1 tablespoon dessert of cinnamon 1 glass of white wine 1 pinch of ground black pepper to taste 2 tablespoons of olive oil | For the bechamel :: 10 tablespoons of wheat flour 5 tablespoons of cornmeal 1 pinch of nutmeg to taste 100 grams of grated cheese 1 pinch of salt to rectify to taste 1 liter of milk |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Greek macaronut cake ingredients – Pastitsio:
1. We will begin to make this Greek macaroni cake putting a saucepan with water to the fire. When it breaks to boil we add the pasta and cook it until it is to the dente. We drain and reserve.
2. While we are preparing the Boloñesa sauce. For them, we peel and cut the onions. I like to do it in Juliana, but also admits the Brunoise cut in case you want to camouflage it better in the sauce.
3. In a wide pan (quite wide, that will be needed) we put both tablespoons of extra virgin olive oil and when it is hot we add the onion.
4. When the onion is half made, we add the two crumbled meat broth pills, the teaspoon of cinnamon and pepper to taste. We put the minced meat, stir well and add the white wine. Let cook until you start reducing.
5. At this time we add the crushed natural tomato. I have used a can that carries pepper pieces that gives it a very good touch. Let the Greek lasagna sauce over medium heat, stirring occasionally to prevent it from sticking. It is a pleasure when the stew makes chup, chup, chup with peace of mind.
Trick: If you use natural tomato you can add some pieces of black and red pepper or just the tomato to your liking!
6. Next, we incorporate the cooked macaroni, mix everything well and keep it on the fire for a few more minutes.
7. While the Boloñesa sauce is made we can prepare the Bechamel sauce. In a casserole we put the milk to heat by reserving a glass in which we get rid of the flours. When the milk is about to break to boil we incorporate little by little and while stirring the glass of milk with the dissolved flours, and we are stirring until it starts thickening.
8. When we start thickening we add the slightly beaten egg, as if we went to make tortilla, and nutmeg and salt to our liking. When there is thicker the Bechamel sauce of the Greek pasticcho we remove and reserve.
9. In a large oven fountain we pour the Boloñesa sauce with the macaroni. Then we cover with the Bechamel and finally sprinkle with grated cheese above. We put the Greek lasagna in the preheated oven at 180º C and bake from 30 to 40 minutes, until the surface is golden.
10. Once baked, we serve the hot macaroni cake and enjoy!
