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Traditional Greek Pastitsio
A traditional Greek recipe for pastitsio, a delicious and hearty au gratin pasta dish. Let yourself be transported to Greece with this simple and tasty recipe!
Equipment
- 1 grande casserole
- 1 poêle
- 1 casserole for the béchamel sauce
- 1 grand plat ovenproof
- 1 fouet
- 1 couteau
- 1 planche à découper
Ingredients
- 200 gr pasta penne or macaroni
- 500 gr minced meat beef or lamb
- 2 cloves of garlic chopped
- 1 onion finely chopped
- 400 gr peeled and preserved tomatoes 1 box
- 120 ml red wine
- 120 ml beef broth
- 1 T to s. tomato paste
- 1 T to c. cinnamon ground
- 1 C. à c. nutmeg ground
- 30 gr fresh parsley chopped
- 50 gr grated cheese parmesan or other
- 4 eggs
- 60 gr butter
- 30 gr flour
- 500 ml milk hot
- 1 pinch pepper
- 1 pinch this
- Breadcrumbs for dusting
- Olive oil for cooking
Instructions
- Preheat oven to 180°C.
- Cook pasta in a large pot of salted water according to package instructions. Drain and set aside.
- In a frying pan, sauté the onion and garlic in olive oil until golden.
- Add ground meat, tomato paste, cinnamon, nutmeg, salt and pepper. Cook over medium heat, stirring occasionally, until the meat is cooked.
- Prepare the béchamel sauce: melt the butter in a saucepan, add the flour and mix well. Add the hot milk a little at a time, stirring constantly. Cook over medium heat until the sauce thickens. Remove from the heat and add the beaten eggs and half the grated cheese. Mix well.
- In a large ovenproof dish, place a layer of pasta, then a layer of minced meat, then another layer of pasta. Pour the béchamel sauce over the top and sprinkle with breadcrumbs and the remaining grated cheese.
- Bake for about 30-40 minutes, or until the top is golden and crisp.
- Allow to cool slightly before serving.
Nutrition
Serving: 350grCalories: 550kcal
Tried this recipe?Let us know how it was!
Discover the Delights of Greek Pastitsio
Pastitsio, a traditional Greek dish, is a true celebration of Mediterranean cuisine. This hearty and tasty pasta gratin is perfect for meals with family or friends. Immerse yourself in the world of pastitsio and discover everything you need to know to fully appreciate it.
The History of Pastitsio
Pastitsio is a dish that has its origins in ancient Greece, influenced by Italian and Mediterranean cuisines. Its name derives from the Italian “pasticcio”, meaning “mixture” or “pâté”. This dish became popular in Greece in the 19th century and is today a staple of family meals and celebrations, symbolizing the conviviality and generosity of Greek cuisine.
Essential Ingredients
Pastitsio consists of three main layers: pasta, a richly spiced meat sauce, and a creamy béchamel sauce. Commonly used pastas are penne or macaroni. The meat sauce is made with beef or lamb, tomatoes, red wine, spices like cinnamon and nutmeg, and fresh herbs. Béchamel is enriched with grated cheese and eggs for a velvety texture.
Preparing Pastitsio
To prepare a perfect pastitsio, it is essential to cook each layer well separately before assembling them and browning them in the oven. The pasta is cooked al dente, the meat sauce is simmered until thickened, and the béchamel is prepared until smooth and creamy.
Nutritional Contributions of Pastitsio
Pastitsio is an excellent source of protein thanks to meat and eggs. It also provides complex carbohydrates via pasta, which provide lasting energy. The tomatoes and herbs add vitamins and antioxidants, while the cheese and milk in béchamel contribute calcium and fats needed for a balanced diet.
Tasting and Accompaniment
Pastitsio is eaten hot, often accompanied by a fresh Greek salad or grilled vegetables. A glass of Greek red wine, like Nemea, perfectly complements this rich and flavorful dish. As a starter or main course, pastitsio brings a touch of tradition and authenticity to your table.
Regional Variants
In Greece, each region has its own version of pastitsio. For example, some recipes include eggplant or zucchini, while others use feta cheese instead of traditional grated cheese. These regional variations demonstrate the diversity and richness of Greek cuisine.
Conservation Tips
Pastitsio can be prepared in advance and stored in the refrigerator for two to three days. For longer storage, it can be frozen and reheated in the oven before serving. It is recommended to let it cool slightly before cutting it to obtain well-defined portions.
Culinary Experience in Greece
Tasting pastitsio in Greece, especially in a local tavern, is an unforgettable experience. Taverns often offer homemade versions of this dish, prepared with fresh, local ingredients. Enjoy Greek hospitality and views of the picturesque landscapes while savoring this delicious gratin.
Pastitsio and Greek Culture
Pastitsio embodies the spirit of conviviality and family in Greece. Served during large gatherings and parties, it is often at the center of shared meals. Partager un plat de pastitsio est une manière de célébrer la richesse de la culture grecque et de renforcer les liens familiaux et amicaux.
Pastitsio, with its harmonious blend of flavors and textures, is a true celebration of Greek cuisine. Whether you prepare it at home or enjoy it in a tavern in Greece, this dish will bring a touch of authenticity and tradition to your table.
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