Our favorite Italian meal, which is not missing from any house. They established it on the 17thThe century they called it pasticcio (pasticcio) which means shuffle, wanting to give the name to the image of a confused dish with spaghetti meat and cream.
In this pasticcio technique they had the pasticcio alla ferrarese which consists of a vaulted dough and inside they closed the pasta together with meat (3 kinds of pork, beef, and pigeon!), Mushrooms and sauce
A similar type of pasticcio is with chicken ham and eggs, but also pasticcio alla romana that look like baked lasagna along with prosciutto, ham mushrooms mozzarella minced meat and béchamel.
He comes to Greece with our Venetian-occupied islands. In Corfu it comes to us in variation as grandma's pastitsio (pastitsio chi nona), where it is a Macaroni Pie in essence with crust sheets wrapped and inside They put chicken egg, tomato, salami, and lamb and everything chopped.
Celementes helped by writing that the whole of Greece learns and we love it.
Now we find it with many variations, such as vegetables, eggplants, mushrooms, seafood, tuna and whatever comes to our inspiration.
Below I give you the traditional version with plenty of cream that we all love, and that while when it comes out of the oven, you have to wait for it to cool down a bit to cut a piece, we always cut it when it comes out because we can not wait… of course!
- 1 packet of spaghetti boiled for pastitsio
- 30 g butter
- 1 k minced beef
- 2 dried onions
- 2 egg whites
- 1 sc garlic
- 200 g of tomato juice
- 89 gr white wine
- ½ kg sugar
- 100 gr gruyere
- 2 bay leaves
- 1 cinnamon stick
- Salt Pepper
For the béchamel
- 200 g butter
- 200 g flour
- 1 ½ liter of milk
- 2 egg yolks
- 100 g grated gruyere
- ¼ κ γ nutmeg
- Salt Pepper
- Put the water to boil in a saucepan with a little salt. Add the spaghetti and let them boil for 2 minutes less than the time the package tells us because they will continue to be cooked in the oven.
- In another stove, place the pan on high heat and sauté the onions in a little olive oil, add the garlic, minced meat and crush it well with the spoon until it dissolves completely, sauté enough and quench it with wine. After waiting a while for the alcohol to evaporate, add the tomato and the spices.
- Let the minced meat simmer for 20-30 minutes. When it is ready, remove the bay leaves from the inside before throwing it in the pan with the spaghetti.
- Strain the spaghetti (we do not rinse them to keep their starch) and place them in an oiled pan. Add the gruyere, mix the spaghetti with the egg whites and the cheese.
- Spread the minced meat on top to go everywhere.
- For the béchamel
- Heat the butter in a saucepan over medium heat and after it melts, add the flour and roast for a few minutes. Stir constantly and be careful not to get caught down or sideways.
- Pour the milk in portions and continue to stir so that it does not clot.
- At first it will be very tight, but by adding milk and stirring constantly it becomes a very nice velvety béchamel. Remove the cream from the heat, add the gruyere (keep a small amount to sprinkle at the end) the yolks and spices and stir constantly.
- Spread the béchamel on top of the minced meat and sprinkle with the cheese we kept for a rose golden effect with a crust!
- Bake in a preheated oven at 180The for 40 '- 45' minutes.
- You can make pasticcio as a preparation, and store it in the freezer. The day before you need it, take it out of the freezer and thaw it in the fridge. So once it thaws, bake it normally.
- You can use any spaghetti you want
- If you want you can put instead of gruyere in spaghetti and grated feta cheese.