PASTICCIO


PASTICCIO
Μaterials prescription
• 1 packet ( 500 grams). Thick pasta for pasticcio
 
For the meat sauce
 
• 600 grams . ground beef , once past the grinder
 
• 1/3 cup . olive oil
 
• 2 medium onions , chopped
 
• 2 cloves garlic , finely chopped
 
• 400 grams . chopped tomatoes or fresh chopped tomatoes
 
• 1/2 cup brandy
 
• 1 teaspoon sugar
 
• 1 stick cinnamon
 
• 1 bay leaf
 
• salt
 
• freshly ground pepper
 
For easy béchamel
 
• 1 ½ liter of fresh milk
 
• 6 tbsp corn flour
 
• 2 tablespoons butter
 
• 3 egg yolks
 
• 1/2 teaspoon freshly ground nutmeg
 
• salt • 1 ½ cup grated Parmesan
 
Εxecution
 
For the meat sauce : In pot, heat olive oil and saute the minced spreading the ladle . No mix then . Allow to be cooked thoroughly to avoid loses fluids with constant agitation . This takes about 8. Then add the onion and garlic and saute for 2-3 , until translucent . Deglaze with brandy . Allow 1-2 to evaporate the alcohol. Add the tomatoes , sugar , salt , pepper , bay leaf and cinnamon stick . Allow cinnamon n ' flavor for 5 minced and subtract . Cover the meat , reduce heat and simmer for 20 ( without adding water ) to drink fluids completely and concentrate the flavors .
 
For easy bechamel : In a deep pot with a thick base , add the milk, cornflour insoluble , nutmeg (always freshly ground ) , salt , butter , and mix well with a whisk . Allow the cream thickens about 10. After sauce thickens remove from heat and quickly moving , stirring constantly with whisk , add the egg yolks one by one . Mix , to incorporate each egg , then add the next . Pour finally 1 cup . Parmesan and stir. Meanwhile boil the pasta and strained juices . Pour half into a greased deep baking dish and pour a spoonful of sauce . Swirl . Pour a ladle sauce to the minced meat and stir. Pour in the pasta . We make the next layer with the remaining pasta and sprinkle with the remaining sauce . Dangling slightly in pan , paving the surface pastitsio . Sprinkle with remaining 1/2 cup . cheese and bake in a preheated oven at 180oC , the bottom shelf for 45-50 .
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