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ZAKYNTHOS

VENETIAN PASTICCIO

VENETIAN PASTICCIO

Ingredients

  • 100 gr. butter
  • 100 gr. flour
  • 1 liter milk
  • 1/2 onion
  • 2 pins carnation
  • 1 pinch nutmeg
  • 2 eggs
  • 1 cup parmesan
  • white pepper
  • salt

FOR THE MEAT SAUCE:

  • 1/4 CUP OLIVE OIL
  • 500 GR. MEAT SAUCE
  • 1 DRY ONION
  • 1 CLOVE GARLIC
  • 1 GRATED CARROT
  • 400 GR. FRESH CHOPPED TOMATOES OR CONCASSE
  • 1 BAY LEAVE
  • 1 CINNAMON STICK
  • 1 PINCH SUGAR
  • SALT, PEPPER
  • 2 ALFA FILO PASTRY
  • 500 GR. PENNE PASTA OR MACARONI FOR PASTICCIO

Directions

For the béchamel Mix the carnation with the onion and put them in a pot with milk in a medium heat until they warm up. Melt the butter in a pot in medium heat. Add the flour and stir with wire cooking for a few minutes until the flour is cooked. Remove the onion from the milk and withdraw the casserole from the heat. Pour some warm milk and stir with the wire whip until the flour melts. Add the rest of the milk. Place the pot back on the stove and let the crème thickens by stirring regularly with the wire whip. Add some pepper and some salt and then grate some nutmeg. If you add eggs and cheese you will create mornay sauce. The béchamel will be preserved for 2-3 days in the fridge if it is very well covered. 1 reimbursement for one pan For the sauce meat Heat up the olive oil and give to the meat a brown color. Add the onions, the garlic and the carrot and let them wither for 3´- 4´. Add the tomatoes, the spices, the sugar, the salt and the pepper. Let the meat cook until all its liquids are removed. Let it dry thoroughly. Boil the pasta and let them drain. Place them back to the pot. Add half of the cream and the minced meat. Stir them well. Butter a pan and place the filo pastry. Place half of the pasta, cover them with the rest of the crème and add the rest of the pasta. Cover the pasticcio with the second filo pastry and unit the ends of the filo pastry. Scratch the surface. Preheat the oven well to 180° C and cook it for 1 hour until it turns brown. Serve it warm.

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