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Pastitsio greek recipe
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Pastitsio greek recipe


Pastitsio is like a macaroni pie made in heaven. This Greek Pastitsio recipe is the best, just try to do it and you will love it.

Materials for a large pan
1 package macaroni number 2 or 3 (with English measurement)
1 kilo of minced veal (diploperasmenos)
2 cans tomatoes
2 onions
150 grams Parmesan
3 cans evaporated milk
7-9 tablespoons flour
grated cinnamon
ground cloves
4 tablespoons chopped parsley
olive oil
6-7 tablespoons vegetable cooking fat (or butter)
1 glass white wine
salt, pepper

How to cook
To add the minced meat in a wide skillet to cover oil straight to the bottom. Becomes possible at room temperature (2misi) and burn when the oil add the grated onions (put in the polykofti). Tsigarizoume onions and then add the minced meat to sotaristei too from all sides. Off the wine, add a little cinnamon and cloves, salt, pepper, the tomatoes, 1 cup water and parsley. Cover the pot. Lowered to moderate temperature (in our kitchen 2) and let it cook for 30-45 minutes. We remain at the end with a little liquid. If you have many liquid then let it cook a bit even with xeskepasti pot if it has a few add 1-3 tablespoons hardtack. Test if the meat has enough salt that you need to throw another (the meat takes much more salt but make sure in the end it is enough to do rather salty from the beginning). Remove from fire and when slightly cooled add 20-30 grams Parmesan.
For the macaroni put to fire a very powerful large saucepan with plenty of water (the pasta needs room to not get stuck between them). When you boil the water add salt and pasta and mix. Because the food will be cooked in the oven to make sure the pasta just before the time indicated on the package to "hold it" yet. The empty at pricker and add a little cold water. Put in saucepan 2 tablespoons vegetable fat and add spaghetti again stirring means to go anywhere. Remove from the heat the pot, add 30-40 grams Parmesan, and then mix 1 / 2 cup bechamel and mix again (do not mind if we have already made the bechamel, we can keep in the pot or to throw in the pan the shuffle and then the bechamel).
For the bechamel boil equal quantity of water equivalent to 2 cans evaporated milk in a kettle or katsarolaki and then mix with milk to make it hot. In another saucepan melt to put the vegetable fat (3-4 tablespoons) and add the flour slowly stirring followed by striking a wire to the homogenized mixture. Beginning to add the hot milk, stirring below. We want to make the bechamel a little thick, but not much. If you need another place and sprinkle flour or milk with caution so as not svoliasei the bechamel. Add salt and nutmeg, if testing is delicious and add some more salt or nutmeg if necessary. Remove from fire, add 30-40 grams Parmesan and mix.
Preheated oven at 180 degrees. In a large pan coated 1-2 tablespoons vegetable fat and add the macaroni to make and is equal in all respects. Add minced meat and then the bechamel. Sprinkle top with remaining Parmesan and put the pan in the oven for 45-60 minutes until the bechamel rodisei. Remove the pan from the oven and leave for at least 15 minutes to cool before cut pieces.Enjoy Pastitsio

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