Pastitsio recipeAn amazing pastitsio recipe (a layered pasta and mince dish) that has been passed down from generation to generation.
For the mince layer:
For the bechamel sauce:
Boil the pasta in salted water.
Drain the pasta and rinse with cold water.
Melt 2 tbsp butter in the pot and return the pasta to the pot tossing it well to coat it with the melted butter. Leave aside to cool.
Preparing the mince: Sauté the onion and mince in the heated olive oil until the mince is browned.
Add the fresh tomatoes, passata, salt, pepper, nutmeg, water, and allow to simmer for approximately 40 minutes (or until most of the liquid is reduced). Just before removing the mixture from the heat, add the wine. Let the mince mixture to cool.
To prepare the béchamel sauce: Melt the margarine in a saucepan over medium heat, and add the flour, whisking constantly till flour is lightly browned.
While whisking constantly, pour in slowly the evaporated milk, water, eggs, salt, pepper, nutmeg and finally add the grated cheese. As soon as the sauce thickens, remove from heat and allow it to cool.
Preheated oven to 180 degrees C.
In a well greased ovenproof dish, place 2/3 of the pasta to create a bottom layer. Level out and sprinkle with some of the remaining 200g grated cheese.
Next spread the mince on top of the pasta.
Cover the mince with the remaining pasta, and more of the grated cheese.
Cover the whole pastitsio with the béchamel sauce, and sprinkle with the remaining cheese, which will add extra flavour as well as a golden colour to the finished dish.
Place dish in the preheated over and bake for approximately 1 hour.
The ovenproof dish that I use is 33x38cm which is the standard size for most ovens. It takes up to 1kg of mince if you so wish. Once the pastitsio is baked, remove from the oven, allow to cool and settle for a few minutes before cutting into it. Do give this recipe a try! It will be worth your while! Enjoy!