Michael Symon's Pasticcio | Symon Dinner's Cooking Out | Food Network
Michael prepares a Greek version of lasagna on the grill with ground beef and a creamy bechamel sauce!
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Sun's out, grills out! Chef Michael Symon soaks up the summertime weather and fires up his grill to encourage everyone to get cooking outside with his delicious, easy and crowd-pleasing outdoor dinners. Self-shot from his New York backyard, his series lets you cook along with Michael as he works live fire to show how simple and fun it is to make amazing dishes on the outdoor grill.
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Pasticcio
RECIPE COURTESY OF MICHAEL SYMON
Level: Intermediate
Total: 2 hr 15 min (includes cooling time)
Active: 45 min
Yield: 8 to 10 servings
Ingredients
Meat Sauce:
3 tablespoons extra-virgin olive oil
2 pounds ground beef (80/20)
Kosher salt and freshly ground black pepper
2 cups finely diced yellow onion
1/2 teaspoon ground Aleppo pepper
1/2 teaspoon ground cinnamon
4 sprigs fresh thyme
1 cup dry white wine
3 cups crushed tomatoes
Bechamel Sauce:
8 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 teaspoon freshly grated nutmeg
4 cups whole milk
Kosher salt and freshly ground black pepper
1 cup finely grated kefalotyri cheese
3 large eggs
Pasta:
Kosher salt and freshly ground black pepper
1 pound macaroni #1
Extra-virgin olive oil, for the casserole dish
4 tablespoons unsalted butter, melted
1 cup grated kefalotyri cheese
Directions
For the meat sauce: In a large Dutch oven over medium-high heat, warm the olive oil. Add the ground beef and sear without disturbing until brown, 3 to 4 minutes. Break it up into smaller pieces with a wooden spoon. Season with salt and pepper and cook until deeply browned, 8 to 10 minutes. Stir in the onion and cook until softened, about 3 minutes. Add the Aleppo and cinnamon and stir to combine. Tie the thyme sprigs together with butcher’s twine and add to the meat sauce. Deglaze with the wine, reduce by half, then stir in the crushed tomatoes and 1 cup water. Reduce to a simmer and cook until the tomatoes have begun to break down, about 30 minutes.
For the béchamel sauce: In a large saucepan over medium heat, add the butter and allow to melt. Whisk in the flour and allow to toast for 1 minute. Add the nutmeg and about a quarter of the milk and whisk as the mixture cooks and bubbles. Add another quarter of the milk and cook, whisking. Once the milk is incorporated, add the rest of the milk and whisk again. This will ensure a smooth bechamel sauce. Season with salt and pepper and continue to cook, whisking, until the mixture has thickened, 3 to 4 minutes. Remove from the heat and whisk in the kefalotyri cheese until melted. Whisk in the eggs and set aside.
For the pasta: Bring a large pot of salted water to a boil and add the pasta. Do not stir as you will disturb it. In order to have even layers, the pasta needs to be cooked undisturbed, with all the noodles facing the same way. Cook the pasta for 4 minutes less than the package instructions.
Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
To assemble: Brush a 9-by-13-inch casserole dish with olive oil and set aside. Using tongs, remove the pasta from the pot and line the pasta evenly in the bottom of the prepared casserole dish. All the noodles should be facing the same direction. Add the melted butter and kefalotyri cheese and season with black pepper. Remove the bundle of thyme from the meat sauce and pour the meat sauce on top of the pasta. Using a rubber spatula, spread into an even layer without pressing down. Pour the béchamel over the meat sauce. Place the casserole dish onto the offset heat part of the grill, close the grill and bake until the top is golden brown and puffy, 40 to 45 minutes. Remove from the grill and allow to cool for at least 30 minutes before cutting into slices and serving.
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Michael Symon's Pasticcio | Symon Dinner's Cooking Out | Food Network
Pastitsio (Greek Baked Pasta) | Akis Petretzikis
Pastitsio | Akis Petretzikis
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Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Powered by: Whatever Productions
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Pastitsio Recipe | How to Make Greek Pastitsio
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 dish is also known as Greek lasagna and also remind moussaka (another amazing Greek dish). If you like to eat comfort food, this traditional Greek pastitsio is definitely worth a try.
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Ingredients:
For the pasta layer:
300g (10.5oz) Pasta
2 Eggs
140g (5oz) Feta cheese
1-2 tablespoons Olive oil
1 teaspoon Dried oregano
Salt to taste
Black pepper to taste
For the meat mixture:
1½ pound (700g) Ground beef
1 Onion, chopped
3 Garlic cloves, crushed
2 tablespoons Tomato paste
400g (14oz) Tomato sauce
1/4 teaspoon Cinnamon
Salt to taste
Black pepper to taste
2 Bay leaves
1 teaspoon Thyme
1/2 cup (120ml) Red wine
2-3 tablespoons Olive oil
For the béchamel sauce:
1L Milk
120g Butter
120g Flour
1/4 teaspoon Salt
¼ teaspoon Pepper
1/4 teaspoon Nutmeg
85g (3oz) Parmesan cheese
2 egg yolks
Directions:
1. Make the pasta layer: Cook the pasta to al dente according to package directions, drain. Let cool slightly, then add 2 eggs, chopped parsley, cheese, salt and pepper. Stir to combine. Transfer the pasta to a greased 13X9-inch (33X22cm) baking dish and set aside.
2. Meat mixture: Heat 2 tablespoons of olive oil over medium heat in a large skillet. Add chopped onion, sauté for 3-4 minutes, add crushed garlic and sauté for 1-2 minutes more. Add ground beef, cook, breaking it up, until no longer pink, about 5-6 minutes. Add tomato paste and cook for 1-2 minutes, stirring occasionally. Add red wine, cook, until alcohol evaporated. Add tomato sauce, bay leaves, cinnamon, salt, pepper and simmer for 15-20 minutes, until thickens. Remove bay leaves and set the meat mixture aside.
3. Béchamel sauce: In a large saucepan over medium heat melt the butter, add flour and whisk continuously, until smooth paste forms. Gradually add the warm milk while continually whisking to prevent lumps. Whisk until the sauce is smooth and thick. Remove from heat and add pinch salt, black pepper, nutmeg, parmesan and egg yolks, whisk until smooth.
4. Preheat oven to 350F (175C).
5. Assemble: add 4-5 tablespoons of the béchamel sauce to the meat mixture and mix until well combined. Spread meat mixture over the pasta layer. Pour béchamel sauce over the meat mixture and spread evenly. Grate some parmesan cheese on top.
6. Bake for 40 minutes, until golden brown. Remove from oven and let cool for at least 30 minutes before serving.
Notes:
• Instead of red wine you can use beef broth.
• I used penne pasta but you can use any other pasta for this recipe.
• Pastitsio can be serve warm or cold, but after baking it is important to let it cool for at least 30 minutes.
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Best Pastitsio Recipe Greek Lasagna- Pastichio- the Economides Kitchen
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This is a 3rd Generation Pastichio (Pastitsio) recipe handed down from my grandmother to my mom and finally to us.
Meat Mixture Ingredients
- 2 lbs Ground Beef (80/20 or 85/15 are best)
- 1 Onion Diced Fine
- Salt and Pepper
- 1 Can of Tomato Paste – 3oz
- 1 tsp. Cinnamon
- ½ tsp. Nutmeg
- 1 lb of Pastichio Noodles. These can be found at Greek or Italian deli/markets, or even at a Middle Eastern market or restaurant.
White Sauce Ingredients (Bechamel Sauce)
- 1 Stick of Butter (4 oz) melted in pan
- 1 Cup of White Flour
- 6 Cups of Milk
- 6 to 9 Large Eggs
- ½ tsp Baking Powder
- ½ tsp Nutmeg
- ½ Cup of Grated Cheese (Parmesan, Romano, Kefalotiri or a mixture of any of the above)
- Corn Starch to thicken
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Pastitsio Recipe - Baked Pasta with Meat and Bechamel Topping
Pastitsio is a delicious Greek baked dish of pasta, minced meat and Bechamel sauce. Written recipe at FACEBOOK:
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Greek Pastitsio Recipe???? | Eat and Shine ☀️
A Greek flavor with an easy and wonderful béchamel sauce: Pastitsio :) this is a lighter take on it with less bechamel and more tomato sauce ????
Greek Lasagna with Béchamel
Ingredients:
500 grams Pasta (Fusilli & Penne)
2 tablespoons Olive Oil
2 garlic cloves
1 tablespoon Fresh Thyme
1 Red onion
500 grams Minced Meat
2 cups Tomato Sauce
1 teaspoon Cinnamon
Blackpepper, Salt
Tomato Paste
1/2 cup Cheese (Parmesan)
Parsley
Béchamel sauce:
2 tablespoons Butter
2 tablespoons Flour
1,5 cup Milk
Muscat
Salt
Black pepper
1/2 cup Cheese
Steps:
Boil pasta for 6-7 minutes.
Add olive oil and fresh thyme to skillet.
Add red onion, garlic and sautee.
Add tomato paste, then add spices.
Add tomatoes and cook for 10 minutes.
Drain the pasta. Prepare bechamel sauce.
Add some pasta, then bechamel and minced meat on baking tray. Place it again by following same steps.
Add cheese over. Bake in a preheated 200 degree oven for about 15 minutes.
Sprinkle with parsley and serve.
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