Well, well.. I guess you're all familiar with mousaka.. the famous Greek Mousaka! This recipe below is for the second most known and super Greek mom's food.. Pastitsio! It's a classic Sunday's lunch.. it requires some time to be completed but it's rather easy for its looks and preparation! So here we go:
Ingredients
1 pack of macaroni No 2*
1kg minced meat (pork and veal or just veal)
1 big onion
500gr chopped tomatoes with their juice
2 handfulls of parsley
Salt, Pepper, Sugar, 3 Carnation sticks, 1 teaspoon of Cinnamon
300gr feta cheese
For the bechamel
1 1/2 cup of butter
8 tbl spoons of flour
1lt full fat milk (ok ok... you can do it with light as well)
Salt, Pepper, Nutmeg
Procedure
Boil your macaroni and set it aside as soon as it's done.
In a deep frying pan, add 2 tbl spoons of olive oil and fry the chopped onion. Add the meat and stir it thoroughly until it gets the nice brown colour all over it. Add the tomatoes, salt, pepper, a bit of sugar, the cinnamon and the carnation sticks and cook the meat until it's done in low fire(about 20-25minutes). Add the fine chopped parsley at the very end.
In a pot, melt the butter and add the flour stirring quickly until the flour is nicely adjusted with the butter and there are no little flour balls hanging around. Pour the milk and again use your strong muscles to whisk everything together until you have a nice creamy sauce. Season with salt and pepper.
In the big over pan, lay down your macaroni and spread around the crumbled feta cheese. Pour on the top the meat, spread it evernly over the macaroni. Lastly, pour the bechamel over the minced meat and again make it look nice. Season on the top of the bechamel some nutmeg and bake it for about 1 hour at 220o C. Untill it gets this famous brown colour on the top!
Tip: You can mix your bechamel with 200gr of yellow soft cheese for extra flavour.
Enjoy!!!
*It may be difficult to find it in other countries, unless you visit a market with greek products. Otherwise, penne type will be as good. All we need is the chumby macaroni with the big hole end to end (sexy!)
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| Pastitsio |
Ingredients
1 pack of macaroni No 2*
1kg minced meat (pork and veal or just veal)
1 big onion
500gr chopped tomatoes with their juice
2 handfulls of parsley
Salt, Pepper, Sugar, 3 Carnation sticks, 1 teaspoon of Cinnamon
300gr feta cheese
For the bechamel
1 1/2 cup of butter
8 tbl spoons of flour
1lt full fat milk (ok ok... you can do it with light as well)
Salt, Pepper, Nutmeg
 |
| Pastitsio and its layers |
Boil your macaroni and set it aside as soon as it's done.
In a deep frying pan, add 2 tbl spoons of olive oil and fry the chopped onion. Add the meat and stir it thoroughly until it gets the nice brown colour all over it. Add the tomatoes, salt, pepper, a bit of sugar, the cinnamon and the carnation sticks and cook the meat until it's done in low fire(about 20-25minutes). Add the fine chopped parsley at the very end.
In a pot, melt the butter and add the flour stirring quickly until the flour is nicely adjusted with the butter and there are no little flour balls hanging around. Pour the milk and again use your strong muscles to whisk everything together until you have a nice creamy sauce. Season with salt and pepper.
In the big over pan, lay down your macaroni and spread around the crumbled feta cheese. Pour on the top the meat, spread it evernly over the macaroni. Lastly, pour the bechamel over the minced meat and again make it look nice. Season on the top of the bechamel some nutmeg and bake it for about 1 hour at 220o C. Untill it gets this famous brown colour on the top!
Tip: You can mix your bechamel with 200gr of yellow soft cheese for extra flavour.
Enjoy!!!
*It may be difficult to find it in other countries, unless you visit a market with greek products. Otherwise, penne type will be as good. All we need is the chumby macaroni with the big hole end to end (sexy!)
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