Best Pastichio Recipes

GREEK PASTA CASSEROLE "PASTICHIO"

Steps:

• 1. In a large saucepan heat 3 Tbsp evoo and saute onions until translucent, 5-7 minutes. Add the ground beef. Break up any large lumps with a wooden spoon and brown for about 4-5 minutes. Add crushed tomatos ( pouch with cinnamon sticks, whole cloves, and peppercorns) salt and pepper. Lower heat and simmer for about 30 minutes, until liquid is absorbd and meat is cooked. Remove pan from heat and let cool slightly. Remove pouch with spieces.
• 2. While the meat is simmering, boil the pasta in salted water, till almost aldente ( it will cook further in the oven). Drain and rinch in cold wated to stop cooking. Drain again and toss with graded kefalotiri cheese.
• 3. Pre-heat over 350*F (180*C). Lightly grease a large baking pan or pyrex dish ( mine in picture is ). First layer: Spread half of pasta on bottom of dish, trying to place pasta all in one direction ( this is really only for presentation reasons when you cut into portions) Second layer: Pour in the meat sauce spreading evenly over the pasta. Third layer: Spread remaining pasta.
• 4. Besamel sauce: In a sauce pan over medium heat, melt the butter ( careful it doesn't burn). Add the flour and sourte flour for a couple of minutes. Scrape any flour that is on the sides of the pot so it doesn't burn. Add the milk in small baches whisking with every addition, so no lumps form in the mixture. Whisk constantly till Besamel becomes nice and creamy. When ready remove from heat and add the eggs, salt, pepper, nutmeg, and grated kefalotiri cheese.Whisk till incorporated thoroughly.
• 5. Pour the Besamel sauce and evenly spread over the ground beef. Sprinkle with some grated kefalotiri cheese. Last you can also add some small cubes of butter.
• 6. Bake for 40-45 minutes or until the Besamel becomes golden brown. Remove from oven and let rest for about 15 minutes before cutting into large square. Kali Orexi ( Have a good appertite)
• 7. NOTE: #1 Pastitsio is layerd as in recipe or all pasta at the bottom, meat sauce and Besamel on top (3 Layers) it's a matter of the cooks prefference #2 If you can't find kefalotiri or kefalograviera you substitute with Romano cheese. But try to find a kefalotiri as it makes a significant differnce. #3 Enclose cinnamon sticks, gloves and peppercorns in small pouch as it will be easier to removes after meat has been cooked.

PHYLLO-LAYERED PASTICHIO

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, onion and garlic over medium heat 6-8 minutes or until meat is no longer pink, breaking up beef into crumbles; drain., Stir in tomato sauce, wine, cinnamon stick, bay leaf, sugar, salt and pepper. Bring to a boil; reduce heat and simmer 20-25 minutes or until thickened, stirring occasionally. Discard cinnamon stick and bay leaf., Meanwhile, cook ziti according to package directions for al dente. Drain and return to pan. Stir in cheese, eggs and 1/4 cup butter., Place 1 sheet of phyllo dough on a work surface; brush with butter. Layer with 9 additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Cut phyllo stack crosswise in half; place a stack in each of 2 greased 8-in. square baking dishes. , In each dish, layer 2 cups pasta mixture and 1 cup sauce. Repeat layers. Prepare a second stack of 10 phyllo sheets, brushing each with butter; cut in half and place a stack over each dish., Bake, uncovered, 35-40 minutes or until golden brown. Let stand 15 minutes before cutting. Freeze option: Cool unbaked casseroles; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time to 60-70 minutes or until golden brown and a thermometer inserted in center reads 165°.

PASTICHIO

Steps:

• Heat olive oil and sauté the diced onion. Add the ground veal to the pan and brown. Add the garlic, wine, fresh tomato juice (or tomato paste diluted in water)with cinnamon,salt, pepper and bay leaves, Reduce the heat and cover the pan. Simmer 30 minutes. Stir the sauce occasionally. When ready, the meat will have absorbed the liquid in the pan. Remove the bay leaves. Cook the pasta until soft but not fully cooked (about 3/4 of the suggested cooking time) Melt the butter in a deep saucepan. Slowly add the flour. Add the hot milk while continuing to constantly stir the butter and flour paste to ensure a smooth consistency. Remove the saucepan from the heat and add the grated cheese, nutmeg, pepper and egg yolks in that order while continuing to rapidly stir the mixture. Drain the water completely from the pasta pot and return pot with pasta to the heat, add the two tablespoons of olive oil to the pasta and mix well to ensure a thorough coating of oil. Remove the pot from the heat, let stand for a few minutes to cool and then add the egg whites along with the ¼ cup of grated Kefalotyri cheese and mix well. Rub a little olive into the sides and bottom of your baking dish, and then add about two-thirds of the pasta to the dish. Spread the meat sauce overtop of the bottom pasta layer. Add the remaining pasta overtop of the meat layer. Pour the béchamel sauce. Place the casserole uncovered at 350°F (180°C) and bake for approximately 30 minutes, or until golden brown. Remove casserole from oven and set aside to cool before serving. This dish is best served on the following day after its baking. However, if you must eat it on the same day, make sure it has a chance to cool for at least 30 minutes before cutting it into pieces. Do not make the mistake of cutting it before it has had a chance to cool. Cut it only when it has cooled, (ideally overnight in the refrigerator) and warm the pieces before serving.

PASTICHIO

Steps:

• Pre heat oven to 350 degrees.
• Cool macaroni, but not until completely done as it will be cooked in oven also drain well.
• Brown onion in butter until golden. Add ground meat and brown until redness is gone.
• Add seasonings, tomato sauce and water and continue cooking slowly until water is absorbed.
• Add beaten eggs, meat sauce and cheese to drained macaroni and mix thoroughly.
• Spread in greased, 10 x 15 inch deep baking pan.
• In a sauce pan, add all cream sauce ingredients and cook slowly.
• Mixing continuously until starts bubbling.
• Remove and spread on top of macaroni in pan.
• Sprinkle cinnamon over and bake for about 1 hour or until golden.
• You my sprinkle more parmesan cheese over also.

PASTICHIO

Steps:

• Preheat broiler. Place rack 6 inches from heat source.
• In a 12-inch oval glass or ceramic casserole 2 1/2 inches deep, combine lamb, garlic, tomatoes, tomato paste, cumin, oregano, thyme, cinnamon, 1 teaspoon salt and pepper. Cook, uncovered at 100 percent power for 5 minutes, stirring twice to break up meat. Remove from oven and stir in 1/2 cup bread crumbs.
• Spread macaroni on top of meat. Whisk together remaining ingredients, including 1 teaspoon salt, pepper and 1/4 cup bread crumbs. Pour over macaroni. Poke handle of a wooden spoon through mixture to let liquid reach all parts of dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic so steam can escape.
• Uncover. Stir macaroni layer. Cover tightly with plastic wrap. Cook at 100 percent power for 5 minutes. Pierce plastic, uncover and cook 2 minutes longer.
• If desired, broil until top is browned. Allow to stand at room temperature 10 minutes before serving.

PASTICHIO RECIPE - (4.5/5)

Steps:

• For the Meat Sauce: Heat butter in a large heavy-bottomed pan and saute the onions, garlic and meat until browned over medium heat (season with salt and pepper). Add the oregano, parsley, bay leaves, cinnamon, sugar, wine, tomatoes and tomato paste. Season with salt and pepper. Let simmer for a half hour to 45 minutes. Taste and reseason/add more spices if needed about halfway through and again toward the end. Remove from heat and let cool off. For the Noodles: In a large stockpot in a generous amount of salted water cook noodles to al dente. Drain, return to pan and stir in butter. For the Bechamel: Melt butter in heavy saucepan. Whisk in the flour and cook for two minutes. Add the salt, pepper and nutmeg. Whisk in the milk slowly and bring to a slow simmer, constantly whisking. Remove from heat and whisk in quickly the eggs and cheese. You can temper the eggs by whisking in a small amount of the béchamel first. To Assemble the Pastichio: Preheat oven to 350 degrees. Butter or baking spray a large deep pan. I used a 9×13 casserole with a sheet pan placed underneath it in the oven. Add a bit of the béchamel, enough to generously cover the bottom of the pan. Strain the ground beef mixture, remove bay leaves and cinnamon stick. You can add your noodles to a giant bowl or mix right in the large pan that they were cooked in. Add the remaining 2 eggs, a ¼ teaspoon nutmeg, 1 cup of the béchamel and the strained beef mixture. Combine carefully; try not to break up the noodles. Add the noodle mixture to the prepared pan. Layer the rest of the béchamel over the top. Then sprinkle with Mozzarella and Parmesan. My casserole dish was full right to the top and even a little bit above. But I had only one little drip over the side right at the end of baking. The béchamel firms up and stays in place as it cooks. Bake at 350 for 1 hour. Let sit for five to ten minutes before serving.