The Venezuelan pasticcho is a variation of the classic recipe of the meat lasagna. Made with tomato, meat and bechamel sauce, this homemade pasticcho is a delight that everyone will like at home. Do not be scared with the amount of steps, because although it is a elaborate process the recipe is very easy. Follow the instructions and enjoy big.
| 🚻 6 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Patato |
| INGREDIENTS TO MAKE VENEZUELAN PASTICCHO: |
| 4 Tomato units ½ red paprika unit ½ onion unit 2 cloves of garlic 350 grams of fried tomato 1 tablespoon of oregano 1 pinch of salt 500 grams of ground meat 200 grams of mozarella cheese 100 grams of emetal cheese 1 package of precooked pasta sheets (for lasagna or passionfield) 1 tablespoon of cumin 1 pinch of salt 1 glass of milk |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
INGREDIENTS TO MAKE VENEZUELAN PASTICCHO:
1. The first step to make the famous Venezuelan pasticcho is to make the Bechamel sauce. If you prefer you can buy it now ready and otherwise, mix all the ingredients to the fire and remove constantly until you get a slightly thick and reserve sauce. If you want to check the step by step, follow the Bechamel sauce recipe for lasagna.
2. Next you have to do the tomato sauce. To do this, first cut the tomatoes finely or in Brunoise, which are small squares.
3. It also cuts the rest of the vegetables. Onion and paprika finely and garlic in sheets. Reserve a couple of pieces of paprika.
4. Heat a pan with oil and make a tomato, onion, pepper and garlic stout. Do not add any salt.
5. After a few minutes, add the oregano and the ground cumin. Stir well and mix the spices in the sauce.
6. When the sauce is ready, leave a small part of it in the pan to make the meat. The rest take it to the blender and crush with the pieces of paprika reserved and the fried tomato.
7. Place the sauce in a pot and kitchen over medium heat about 5 minutes. Check the seasoning and add salt or sugar if you consider it necessary. Sugar is used to reduce tomato acidity.
8. To make the meat, add this to the pan where the rest of the sauce is without crushing and kitchen medium fire.
9. Stir well and continue with cooking until the meat is made. Check the seasoning and correct if necessary.
10. With all ready preparations, what it is now is to assemble the passionflower. To do this, place a first layer of Bechamel sauce a pair of butter nuts in a pyrex or special oven mold, as seen in the photo.
11. Then place the paste sheets. Leave a separation of approximately one finger between each sheet. The Venezuelan pasticcho is very juicy so take care of the spaces.
12. Now it is the turn of the meat, add a tablespoon of meat on each of the pasta sheets.
13. To finish the first layer of the meat grass, add a tablespoon of tomato sauce and finish with a little cheese. Make a mixture of the two cheeses and reserve half of the emental cheese for the fine gratin.
14. Cover This first layer with other paste sheets and repeats the operation until it ends with all the ingredients. Remember to maintain separations and be generous with the Bechamel sauce.
15. For the end, after the tomato sauce, add a generous bechamel layer and end with a layer of cheese and the rest of the egmental cheese. You can replace the egmental cheese with any cheese that is special to gratin. Add a pair of butter nuts.
16. COVER THE PASTICHO WITH OVEN FISPORY AND CARRY TO THE PRESURED OVEN TO 200º C. FOR 30 MINUTES. After this time, remove the aluminum foil and raise the temperature to finish gratin.
17. past another 5-10 minutes must already be ready. To check it you can nail a knife in the lasagna and verify that it comes out clean, that will indicate that the paste is already cooked.
18. Let stand for a couple of minutes and serve the delicious Venezuelan pasticcho for lunchtime. Accompany with a piece of bread and a capresa salad. And if you want to vary the recipe a little you can do with tuna and vegetables … delicious!
