Greek Pasticio demonstration

The typical Greek Pasticio  has a bottom layer of tubular pasta, with cheese and egg as a binder; a middle layer of ground beef with tomato and cinnamon, nutmeg or allspice; another layer of pasta; and a top layer of Bechamel sauce with cheese. Grated cheese is often sprinkled on top. Pasticio is a common dish, and is often served as a main course, with a salad.
This demonstration shows very clearly the different pasta layers, separated by the ground beef layer and the layer of Bechamel sauce. The complete recipe can be found in this link.


Step 1: Butter a baking pan.  


Step 2: Separate egg whites from egg yolks. Whites will be mixed with macaroni and yolks will be used in the bechamel sauce.   


Step 3: Boil thick the macaroni and strain. Then mix them with the egg whites (beaten to make a merengue) and half of the grated cheese mixture.   

Step 4: Spread a layer of macaroni into the baking pan by using HALF of the macaroni. 

Step 5: In the meantime you should have prepared the minced meat.   

Step 6: When all the juice of the minced meat has been absorbed add the rest of the cheese and mix. 

Step 7:  Create a layer of minced meat above the layer of macaroni. 

Step 8: Spread a layer of the rest of macaroni on top of the minced meat. 

Step 9: Prepare the bechamel sauce. Make it thick, by using more flour, otherwise it will not stand on top of the macaroni. 

Step 10: Spread the bechamel sauce on top of the macaroni.  

Step 11: Bake for 40 – 45 minutes until top of the pasticio gets brown. 

Step 12: Serve!



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