Pastitsio
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Pastitsio is the Greek version of a pasta box. It’s a really delicious and juicy dish.
Ingredients for eight
500g of tube pasta
Bechamel sauce
2 tbsp butter 2 tbsp wheat flour 3 dl red milk
Meat sauce
500g ground beef 2 onions 2-5 cloves of garlic 1 bunch of crushed tomatoes 7 green olives 5 tbsp dark balsamic vinegar 2 dl lihalient (e.g. 2 tsp dry oregano 3 tbsp olive oil salt pepper
Slice the onions and olives as finely as you can. Put the caser on the stove, add the olives and onions. Start to gently simmer.
Transfer the minced meat to a chopping board and chop it up again with a large knife. When the onion starts to turn yellow, add the meat to the casari.
When the meat is tender, season the sauce with balsamic vinegar, salt and pepper. Cook for a while and add the olives, oregano, meat stock and tomato paste. Cover with lid and simmer until tender.
Cut the pasta and bring to the boil, adding a generous amount of salt to the water. Make the jäädä very thick.
Make the béchamel sauce näin: Take a saucepan of lämpöä and melt the butter. Sprinkle in the flour and start whisking the milk into the pan. Bring to the boil and remove from the heatä.
Heat the oven to 210C. Take the pan and season the tops with halved garlic cloves to make the water hard against the cloves.
Once the pasta has boiled, carefully strain off the water. Combine the piped pasta and béchamel sauce in a saucepan. Stir well.
In the bottom of the pan, spread half the pasta. Then make a layer of the meat sauce and pour the rest of the pasta over the top in a single layer.
Bake the pasta for 20-30 minutes until the surface is slightly crispy. Serve immediately.
Bechamel Nauta pasta Välimeri
