Recipe: Chef Kevin Belton's Greek Pastitsio
Recipe: Chef Kevin Belton's Greek Pastitsio
Vegetarian Pastitsio | Easy Greek Pastitsio Recipe | Παστίτσιο Χωρίς Κρέας
Based on that classic Greek dish pastitsio which features pasta, ground beef in tomato sauce and béchamel, this version is vegetarian. Just as delicious but just a little on the lighter side. This recipe is very easy to make and even easier to enjoy!!!!
Hope you guys enjoy this video and if you have any questions, comments or suggestions, just give me a shout and I'll get back ASAP!!!!!
Hope you all love it!!!!!
Cheers,
Ken
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How to Make Pastitsio | Pastitsio Recipe | Nikki Glekas Modern Mediterranean
PASTITSIO
MAKES ONE LARGE 9’’X13’’ TRAY, about 12 servings
Preparation time: 45 minutes
Cook time: 45 to 55 minutes
This classic Greek comfort food is my husband’s favorite meal. It makes a large portion is great for family gatherings. I often make it on the weekend and we eat it for dinner a few times during the week.
For meat sauce:
3 tablespoons olive oil
1 large yellow onion, finely chopped
2 lbs ground beef (80/20)
¼ teaspoon ground nutmeg
2 cinnamon sticks
1 teaspoon sea salt, more if needed
½ teaspoon freshly cracked black pepper
6 oz. (3/4 cup) tomato paste
1 ½ fl oz, (or 3 tablespoons) brandy or cognac
For béchamel
6 tablespoons unsalted butter
6 tablespoons flour
2 cups cold whole milk
4 cups hot whole milk
½ teaspoon salt
½ teaspoon white pepper
½ teaspoon nutmeg
2 large eggs, divided
1/3 cup of grated parmesan
For pasta
16 oz pastitsio pasta, or a thick noodle with a whole in the center like bucatini
Salted water for boiling
For assembling
16 oz pastitsio pasta, cooked to al dente
2 large eggs
2/3 cup parmesan cheese, divided
2 tablespoons unsalted butter
1 cup béchamel
Bring a large skillet to medium-high heat, add 3 tablespoons of olive oil along with your chopped onion.
Sauté onions for about 5 minutes or until translucent with the edges just starting to turn brown.
Lower the heat to medium and add in meat. Keep the meat moving in the pan to fully cook, about 5 minutes. Once cooked (browned with no pink), add in nutmeg, cinnamon stick, salt and pepper and stir to combine. Continue cooking for 7 to 9 minutes or until most moisture is gone from pan.
Move meat to one side of the pan, add in brandy and flambé until all liquor is cooked off, about 2 minutes.
Add tomato paste and fully combine. Once incorporated, add enough water (about 2 cups) to cover the meat and set on low to simmer for about 45 minutes, stirring every 10 minutes or so. Most of the liquid should be cooked off.
While the meat sauce is simmering, prepare Béchamel. Add butter to a medium pot over medium heat. Once melted, add flour and whisk to keep moving until you smell a nutty aroma and the flour is a light toasted brown, about 2 to 3 minutes.
Slowly whisk in cold milk until a thick sauce is formed. Add in warm milk, salt, pepper and nutmeg. Continue slowly whisking until the sauce is a thick, pudding like consistency and coats the back of a spoon.
Remove sauce from heat. And very quickly whisk in two eggs (you must work quickly to ensure your eggs don’t scramble). Once fully incorporated, fold in 1/3 cup of parmesan.
Preheat your oven to 350 degrees F. While oven is pre-heating, coat a 9 x 13” baking dish with cooking spray.
While your oven is pre-heating, bring a large pot of water to boil and season with salt. Cook noodles according to package directions, but to al dente as the pasta will continue cooking once assembled and in the oven (I usually cook one minute less then package suggests). Once cooked, drain pasta and pour into a large mixing bowl. Set aside.
In the bowl with your cooked noodles, stir in two eggs, 1/3 cup parmesan, 2 tablespoons butter, and 1 cup béchamel sauce. Toss to fully coat.
Add half of your noodles to the prepared baking dish, top with all of the meat sauce, and layer the remaining noodles on top.
Using a piece of parchment, place on top of your noodles to press mixture into pan, condensing the noodles and sauce together in a nice layer. This ensures there will be enough room for your remaining béchamel. Remove parchment and add the remaining béchamel in a nice, even layer. Top with remaining 1/3 cup of parmesan.
Bake for 45 to 55 minutes, or until the top is golden brown. Let rest for 5 to 10 minutes before serving. This will ensure your béchamel is set.
Enjoy!
Moussaka - How One Of Greece's Most Traditional Dishes Is Made
If you've ever been to Greece, you've likely sampled the most Greek of all dishes – moussaka! It’s traditionally made with eggplant, potatoes, ground beef, and béchamel sauce. A cornerstone of Greek cuisine, it’s as popular with visitors as it is with the locals.
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Camera & Edit: Raphael Kominis
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Pastitsio (Greek Baked Pasta) | Greek Pastitsio | Pastitsio Recipe | Pastiçe |
Greek pastitsio (Pastichio) – a layer of pasta with cheese, layer of delicious meat mixture with tomato sauce and covered with third layer of rich béchamel sauce. This Greek Baked Pasta
(Pastitsio) recipe is also kown as Greek Lasagna. If you like to eat comfort food, this classic Greek lasagna (pastitsio) recipe is definitely worth a try.
Ingredients:
For the ground meat
- 2 tbs olive oil
- 2 red onions, finely chopped
- 1 tbs granulated sugar
- 1 tbs fresh thyme
- 1 clove(s) of garlic, finely chopped
- 2 tbs tomato paste
- 750 g ground beef
- 100 ml red wine
- 400 g canned tomatoes
- 1 tsp cinnamon
- 2 beef bouillon cubes
- 2 bay leaves
For the béchamel sauce
- 100 g butter
- 100 g all-purpose flour
- 1 litre milk
- salt
- pepper
- 1/2 tsp nutmeg
- 1 cup emmental cheese, grated
- 3 eggs
For the pasta
- 300 g bucatini pasta, cooked
- 2 eggs
- 200 g feta cheese
- 3 tbs parsley, finely chopped
- 30 ml olive oil
- 2 tbs fresh thyme, finely chopped
To assemble
50 g emmental cheese, grated
Instructions:
For the ground meat
Place a pan over high heat.
Add 2 tablespoons of olive oil, the onions, the sugar and thyme.
Sauté for 3-4 minutes, until the onions caramelise.
Add the garlic and continue to sauté.
Add the tomato paste and sauté for at least 2 minutes.
Add the ground meat and cook until brown for 4-5 minutes.
Add the wine and let the alcohol evaporate.
Add the canned tomatoes, cinnamon, bouillon cubes and bay leaves.
Turn the heat down to low and simmer for 10-20 minutes, until the sauce reduces and the ground meat is cooked.
When ready, remove from heat. Remove the bay leaves.
For the béchamel sauce
Heat the butter in a pot over medium heat. Add the flour as soon as it mealts (do not let the butter burn). Beat with a hand whisk and sauté the flour for a few minutes.
Add the milk, in small batches, whisking continuously so that no lumps form in the mixture.
Keep on mixing it until the béchamel sauce starts to become creamy.
Keep on whisking continuously to avoid the sauce to stick on the pan.
When ready, remove from heat and add salt, pepper, nutmeg the grated emmental and the three eggs and whisk to incorporate.
Set aside until needed.
For the pasta
Add the pasta to a pot full of salted water. Boil 1-2 minutes less than the instructions on the box. They need to be al dente because they will cook further in the oven, so do not overcook.
Brush a baking pan with olive oil.
When the pasta is ready, drain and spread in the baking pan.
Add the 2 eggs, thyme, parsley and crumbled feta cheese.
Season to taste and set aside until needed.
Preheat oven to 180* C (350* F) Fan.
Bring back the baking pan containing the meat mixture.
To the ground meat, add a ladleful of the béchamel sauce and mix until completely incorporated. The béchamel sauce will make the ground meat mixture hold together better when serving.
Spread the ground meat mixture over the pasta in the baking pan.
Pour the remaining béchamel sauce over the ground meat.
Last, sprinkle the reserved grated emmental over the top.
Bake for 40 minutes or until the béchamel turns golden brown.
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My Mom’s Tried and True Recipe for Rich Greek Pastitsio (Παστίτσιο)
Nothing says a rich dish like a Greek Moussaka or Pastitsio or Παστίτσιο in Greek. Pastitsio is an authentic Greek baked pasta dish with ground meat and béchamel sauce. It's like a Greek lasagna but with béchamel sauce and thick spaghetti.
FULL RECIPE: