'My dad Tony\'s Pastitsio recipe is the most prized in our family. I share with you his step by step method from how to get the most flavour out of the meat sauce to a creamy bechamel and all his tips and tricks in between. This is also known as Greek lasagna and a Greek gathering cannot be complete without it. FULL RECIPE BELOW. Check out these other amazing Greek Food videos : Crinkle Cake - Easy Galaktoboureko: https://youtu.be/bm7bxigPvsw Snowball Cookies Santa Will Love - Greek Christmas Cookies | Kourabiedes: https://youtu.be/RemSmv9gbVA Spanakopita - Hand Made Phyllo Spinach Pie: https://youtu.be/nTFNzFDX3_w Galaktoboureko Greek Custard Dessert: https://youtu.be/YcKu9QEORPM Mastering Greek Pita Bread: https://youtu.be/O2UjZaFsjIc Grilled Souvlaki Like in Greece: https://youtu.be/l-9jPPS963A Greek Chicken Gyro: https://youtu.be/PXgQqWDEIUg Greek Tzatziki Sauce: https://youtu.be/czbLfy6LIVI Greek Moussaka - my Dad\'s 5 Secret Recipe: https://youtu.be/OWUGrhCJLPU Roast Leg of Lamb: https://youtu.be/IY-APLW3eoM Greek Fries in Olive Oil with Feta Cheese: https://youtu.be/u6HUkjDaRv4 Greek Lemon Potatoes: https://youtu.be/4drkNcIHmIs Best Baklava Recipe: https://youtu.be/museX35RINQ The Secrets To PERFECT Baklava: https://youtu.be/zz0EmTpQDXw Greek Easter Bread -Tsoureki: https://youtu.be/RlQkJZ0aPfI Saganaki - Greek Flaming Cheese OPA: https://youtu.be/Nj1fuxz9yA4 Best Garlic Shrimp Greek Style in 30 min: https://youtu.be/FJbhplyVBUE Avgolemono - Greek Chicken Lemon Soup: https://youtu.be/cKjO3xbLpl0 Spanakopita triangles - Greek Spinach Pies: https://youtu.be/Gp324idsok4 Mastering Cheese Phyllo Triangles - Tiropites: https://youtu.be/MymT9DvJMY4 Greek Dolmades - Stuffed Grape Vine Leaves: https://youtu.be/s5evxl9pxwM Loukoumades - Greek Honey Donuts: https://youtu.be/FiR4tc1cofI Subscribe for more videos: https://goo.gl/wNqDQB RECIPE: PASTITSIO - GREEK LASAGNA ¼ cup olive oil (60 ml), divided 1¾ -pounds lean ground beef (800g) 1 large onion, chopped 2 cloves garlic, chopped 1 bay leaf 1 tsp. dried Greek oregano (5 ml) ½ cup dry red wine (125 ml) 28-ounce can plum tomatoes with juice, 800 gm 2 Tbsp. tomato paste (25 ml) 1 cup water (250 ml),optional to adjust thickness of sauce ½ tsp. ground cinnamon (2.5 ml) Pinch ground cloves Pinch allspice ground sea salt and freshly cracked black pepper, to taste 1-pound Pastitsio pasta or bucatini (454 g) Bèchamel ½ cup butter (105 gm) 1/2 cup + 2 tbsp. flour ( 105 gm ) 4 ½ cups homogenized or 2 % milk (1.2 L) sea salt and freshly cracked black pepper, to taste Pinch freshly grated nutmeg ½ cup freshly grated kefalotyri or Parmesan (125 ml) , divided 2 whole eggs separated + 2 yolks, lightly beaten In a large skillet, heat ½ the olive oil on medium high heat. Add the beef and cook for 20-22 minutes or until meat is well browned. Make a well in centre of meat and add the onion and sweat until soft, about 3 to 4 minutes.. Add the garlic and stir to blend. Deglaze the pan with the red wine and add the herbs, spices and tomatoes and paste. Bring to a boil. Reduce heat to low and simmer, covered, 40 to 45 minutes or until sauce is thickened. Adjust with a bit of water , if too thick and check seasoning. Set aside ½ cup sauce for the pasta. Cook pasta in a large pot of rolling boiling salted water for about 7-8 minutes or until al dente. Drain pasta, and toss it with the reserved meat sauce in a large bowl. Drizzle with other half of olive oil. When pasta has cooled slightly, whisk the 2 egg whites and toss into past along with a handful of the grated cheese. Meanwhile, melt butter in a large heavy-bottomed pot on medium heat. Add the flour and whisk to combine. Cook for 1-2 minutes or until smooth. Remove pot from heat and add cold milk in very small batches whisking each time until smooth. Return to heat and whisk constantly on medium heat until mixture boils and thickens, about 4 to 5 minutes. Season the béchamel with salt, pepper and nutmeg. Remove from heat and stir in grated cheese. Temper the yolks by adding a bit of the hot béchamel into bowl and whisking thoroughly. Gradually add this mixture into béchamel , stirring briskly to prevent curdling them. Oil a 13x9x3-inch deep baking dish and pour in the pasta mixture. Ladle in the remaining meat sauce making an even layer on top of pasta. Set aside. Preheat oven to 350-375 D F Pour the béchamel over the pasta and cover evenly. Bake at 375 D F until top is golden brown and set, about 45- 50 minutes. Reduce heat to 350 at halfway mark if browning too much. Let stand about 45-60 minutes before serving. Serves 10 Connect with Chef Christine on social media: Instagram: https://www.instagram.com/ccfearless/ Twitter: https://twitter.com/ccfearless Facebook: https://www.facebook.com/ChefChristin... Christine\'s Website: http://christinecushing.com/ Linkedin: https://www.linkedin.com/in/christine-cushing/ #Pastitsio #GreekLasagna #greekfood'
Tags: Lasagna , greek food , spaghetti with meat sauce , Christine Cushing , Chef Christine Cushing , Ellada , Pastitsio , greek lasagna , Pastitsio my Dad's amazing - Greek Lasagna | Christine Cushing , Pastitsio (Greek Baked Pasta) | Akis Petretzikis , How to Make The Best Authentic Greek Pastitsio , Pastitsio - Greek pasta bake , Pastitsio recipe , Baked Pasta Recipes , GREEK PASTITSIO (Παστίτσιο) - BAKED PASTA , greekrecipes
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