GreekFoodTv☼ Pastitsio - Greek Baked Pasta, Ground Meat Sauce, Bechamel
Pastitsio, is classic Greek comfort food and great festive fare, a rich, filling, dish that kids and grown ups alike love. For recipe, press more button.
8-10 servings
¼ cup extra-virgin Greek olive oil, plus more for the pan
2 medium onions, finely chopped
1 ½ pounds ground lean beef
1 large garlic clove, peeled and minced (optional)
3 cups peeled and chopped plum tomatoes
2 cinnamon sticks
5-6 allspice berries
1 bay leaf
Salt and freshly ground black pepper
1 cup dry white wine
1 ½ pounds tubular pasta
Grated kefalotyri, to taste
For the Béchamel Sauce
4 Tbsp. butter
4 Tbsp. all-purpose flour
4-5 cups warm milk
Salt and freshly ground black pepper
Grated nutmeg, to taste
2 eggs
1 cup grated kefalotyri cheese
1. In a large skillet, heat the olive oil. Add onion and sauté until soft and translucent, 5-7 minutes, stirring frequently with a wooden spoon. Add ground meat and continue stirring until meat begins to brown. Add tomatoes, salt and pepper, cinnamon sticks, allspice berries, bay leaf, and wine. Stir well to combine. Lower the heat, cover the pot and simmer until the sauce is thick and the meat is cooked, about 35 to 40 minutes (add water if necessary during cooking). Remove pan from heat; let meat cool slightly.
2. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente (it should be a littler firmer than normal). Remove and drain. Toss with 1-2 tablespoons olive oil to keep it from sticking.
3. Béchamel sauce: In a medium pot, melt butter over medium heat, add flour and whisk until the flour is no longer raw and has a nice golden color. Slowly pour in the warm milk, whisking all the while until sauce is creamy and thick but still poorable. Stir in salt, pepper, and nutmeg. Remove from heat; whisk in vigorously 2 whole eggs. Stir in the grated cheese and set aside.
4. Preheat the oven to 375˚F. Lightly grease an 11X15X3-inch baking pan with olive oil.
5. Spread 1/3 of the pasta evenly across the bottom of the pan. Sprinkle with grated cheese, spread a ladleful of béchamel evenly on the top. Remove the cinnamon sticks and bay leaf from the meat sauce and spread 1/3 evenly over pasta. Repeat the layers with pasta, béchamel, cheese, meat sauce spreading evenly each time. Top with last layer of pasta, add the remaining meat sauce, sprinkle with grated cheese and pour in the remaining béchamel sauce.
6. Bake in the preheated oven for about 45 minutes, until the béchamel sauce thickens and swells and a golden brown crust forms on top. Let cool slightly and serve.
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Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).
She is also a consultant for Hellenic Gourmet, the duty free food shops at the Venizelos International Airport and around Greece, to help upgrade the store's selection and source product. Her knowledge of Greek regional foods, wines, and culinary lore is extensive.
How to Make Pastitsio | The Ultimate Greek Comfort Food
????️ Learn how to make the ultimate comfort food – Greek Pastitsio. This creamy and delicious pasta dish combines layers of pasta, savory meat sauce, and a velvety béchamel topping. In this step-by-step tutorial, I'll show you how to create a Pastitsio that will transport your taste buds straight to Greece.
???? Don't forget to subscribe to the channel for more mouthwatering recipes and cooking tips!
???? Ingredients:
1 pound Greek pasta
1 pound ground beef
1 pound ground lamb
1 onion, finely chopped
2 cloves garlic, minced
1/4 cup tomato paste
1/4 cup red wine (optional)
Thyme
Rosemary
2 cinnamon sticks
Salt and pepper to taste
2 tablespoons olive oil
1/2 cup grated Parmesan cheese
1/2 cup grated gruyere
For the Béchamel Sauce:
1 cupe whole milk
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon ground nutmeg
Salt and pepper to taste
3 egg yolks large eggs
1/2 cup grated Parmesan cheese
1/2 cup gruyere cheese
???? Instructions:
Cook the pasta according to package instructions until near al dente. Drain and set aside.
In a large Dutch oven , heat olive oil over medium-high heat and add meat in batches breaking it apart with a wooden spoon. Cook until the meat is browned. Add the butter and then the veggies except the garlic. Once they have softened up we will add in our garlic. Once the garlic is fragrant we will add the meat back into the pot.
Stir in the tomato paste, red wine (if using), herbs, cinnamon, salt, and pepper. Simmer the meat sauce for about 15-30 minutes until it thickens. Remove from heat.
Preheat your oven to 350°F (175°C).
In a separate saucepan, melt the butter over medium heat for the béchamel sauce. Add flour and whisk constantly until it forms a smooth paste. Slowly pour in the milk while continuing to whisk. Add nutmeg, salt, and pepper. Cook and whisk until the sauce thickens.
Beat the eggs in a bowl, and then slowly whisk in a cup of the hot béchamel sauce to temper the eggs. Gradually add this mixture back into the saucepan, whisking constantly. Cook for a few more minutes until the béchamel becomes creamy and thick. Stir in the grated cheese.
In a large baking dish, layer half of the cooked pasta. Spread the meat sauce evenly over the pasta. Add the remaining pasta on top of the meat layer.
Pour the béchamel sauce over the pasta and spread it out evenly.
Sprinkle a final layer of grated Parmesan cheese on top.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbling.
Allow the Pastitsio to cool slightly before serving. Cut into squares or slices and enjoy!
This Greek Pastitsio recipe is a labor of love, but the creamy, savory, and comforting result is absolutely worth it. Give it a try and impress your friends and family with a taste of Greece right in your own kitchen!
#PastitsioRecipe #GreekCuisine #ComfortFood #CookingTutorial #GreekFood #HomemadePastitsio #MediterraneanCooking
Vegan moussaka | Akis Petretzikis
Vegan moussaka | Akis Petretzikis
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