Pastitsio with vegetables by Argyro - Awesome. Pastitsio, my Dad's amazing - Greek Lasagna Skillet Brats with Beer Caramelized Peppers and Onions. A baked Greek pasta with flavorful lamb (or beef) bolognese & nutmeg-infused bechamel.
Pastitsio is a very good example. This dish is widely popular in Greek cuisine but I knew nothing about it until fairly recently. Pastitsio is a favorite traditional Greek dinner recipe. You can cook Pastitsio with vegetables by Argyro - Awesome using 21 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Pastitsio with vegetables by Argyro - Awesome
- Prepare 12 sheets of lasagna, I used 500 g rigatoni.
- It's 3 of colored peppers -not green- I used yellow, orange and red.
- You need 2 of eggplants.
- It's 2 of zucchinis.
- Prepare 1/2 cup of olive oil.
- Prepare 2 of 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese).
- It's half of a cup of kefalotyri (Greek traditional hard salty yellow cheese).
- Prepare of For the sauce.
- Prepare 1 kg of tomato coarsely chopped.
- It's 1 clove of garlic.
- Prepare 1/2 cup of olive oil.
- You need of salt.
- You need of pepper.
- Prepare of parsley and a little oregano.
- It's of For the béchamel sauce.
- It's 3 tbsp of butter or olive oil.
- Prepare half of a leek, finely chopped.
- You need 3 of full tbsp flour.
- It's 750 g of tepid milk.
- Prepare half of a cup kefalotyri.
- It's of salt.
It's a Greek version of lasagna- characterized by a white and creamy bechamel sauce used in place of marinara and a hint of cinnamon. And I think you'll find that this is one of the most delicious dinner recipes you've ever had! Pastitsio is a Greek layered baked pasta dish that is similar to a lasagna though instead of using flat noodles it uses long tubular noodles. The pastitsio that I saw in Greece was all made with layers of a meat sauce along with the layers of pasta and covered with a layer of bechamel sauce.
Pastitsio with vegetables by Argyro - Awesome instructions
- Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender..
- Boil the sauce for about 10 minutes with the oil, the salt, pepper and the clove of garlic that you add whole to simply let out its flavor..
- Remove the clove of garlic ten minutes later and add a little oregano..
- Spread plenty of sauce on the baking tray, then the pasta, unboiled, then the vegetables and finally the cheeses..
- Do this twice, to make two layers in the same order..
- Prepare the béchamel saucesauté the finely chopped leek in the butter or olive oil until tender..
- Then add the flour and mix constantly so that it cooks nicely..
- Remove the pot from heat and add the tepid water gradually mixing well so that the sauce thickens and doesn't get any lumps..
- When you have added all the milk boil it for a while to thicken but not too much, then add the kefalotyri and after you have stirred it for a while so that the cheese is incorporated, pour it over the last layer of the baking tray making sure it is evenly distributed..
- Bake at 200°C without the fan for about an hour, depending on your oven. I baked it for an hour and a quarter because I chopped my vegetables into slightly larger pieces. It is divine!.
Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat. Pastitsio is a traditional Greek dish with oven baked pasta, meat sauce and bechamel. NOT vegan at all as it normally contains meat, milk, eggs and cheese. It's a very festive dish and makes a great centerpiece for holidays! Greek vegan pastitsio by Greek chef Akis Petretzikis, is a baked pasta dish with a dairy free béchamel sauce.