facebook instagram youtube
GR | EN

Flavorful and light Pastitsio

preperation 30΄ Preparation
Time
cup 80΄ Cooking
Time
hat medium Difficulty
dish 8 Portions
materials INGREDIENTS
MISKO-GOLDEN_LINE-PASTITSIO 3961024 – 16

MISKO Macaroni Pastitsio Golden Line

500 g MISKO Macaroni Pastitsio Golden Line

100 g Kefalograviera cheese, grated

2 tbsp. bread crumbs

For the ground chicken

700 g ground chicken (mix of thigh and breast meat)

2 onions, finely chopped

2 cloves of garlic, grated

2 tbsp. tomato paste

150 ml white wine

800 g grated tomatoes

1 tbsp. sugar

1 tsp. dry thyme

1 tsp. dry basil

olive oil

salt

freshly ground pepper

for the bechamel

100 g olive oil

100 g all-purpose flour

1 liter of low fat milk

salt

freshly ground pepper

nutmeg, ground

3 tbsp. Kefalograviera cheese, grated

materials METHOD

First, prepare the ground meat. In a pot, heat 6 tbsp. of olive oil. Add the ground meat, sautéing for a little while before we start to “break” it into small chunks with a wooden spoon.

Sauté the ground meat for 4-5 minutes until lightly brown. Add the onion and garlic, salt and freshly ground pepper and sauté for 3-4 minutes.

Add the tomato paste and sauté for 2-3 minutes. Once the tomato paste has reduced, pour in the wine and stir, scraping the bottom of the pot with a wooden spoon.

Add the grated tomatoes, stir and lower the heat.

Allow the ground meat to simmer for about 30 minutes until the sauce thickens. In the last 5 minutes, add the dry thyme and basil.

Prepare the bechamel sauce. In a pot, heat the olive oil. Add the flour and whisk continuously, stirring for 2-3 minutes, until lightly browned.

Gradually add the milk, stirring constantly with the whisk, so that it does not form lumps. Pour it all in, adding salt, freshly ground pepper and nutmeg and stir. Lower the heat slightly and continue to stir with the whisk, for 7-8 minutes, until it thickens.

Remove from the heat, add the Kefalograviera cheese and stir.

Next, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Macaroni Pastitsio Golden Line. Stir with a cooking fork and let the pasta boil for 2 minutes less than the time indicated on the package.

Strain the pasta. Lightly grease an ovenproof dish and pour 1-2 large spoons of bechamel sauce and 1-2 tablespoons ground chicken and mix. Pour the pasta over the top and mix with the ground meat and béchamel. Gently push them down.

Spread the ground chicken evenly over top and cover with the bechamel. Sprinkle with the Kefalograviera cheese and bread crumbs.

Bake in a preheated oven at 200°C on the grill for about 20 minutes until golden brown.

Allow the food to rest for 20 minutes and then serve.

Prepare the bechamel sauce. In a pot, heat the olive oil. Add the flour and whisk continuously, stirring for 2-3 minutes, until lightly browned.

Gradually add the milk, stirring constantly with the whisk, so that it does not form lumps. Pour it all in, adding salt, freshly ground pepper and nutmeg and stir. Lower the heat slightly and continue to stir with the whisk, for 7-8 minutes, until it thickens.

Remove from the heat, add the Kefalograviera cheese and stir.

Next, prepare the pasta. Fill a large pot with 5 liters of water and cook on high heat.

Once the water starts boiling, add 35 g salt and the MISKO Macaroni Pastitsio Golden Line. Stir with a cooking fork and let the pasta boil for 2 minutes less than the time indicated on the package.

Strain the pasta. Lightly grease an ovenproof dish and pour 1-2 large spoons of bechamel sauce and 1-2 tablespoons ground chicken and mix. Pour the pasta over the top and mix with the ground meat and béchamel. Gently push them down.

Spread the ground chicken evenly over top and cover with the bechamel. Sprinkle with the Kefalograviera cheese and bread crumbs.

Bake in a preheated oven at 200 ° C on the grill for about 20 minutes until golden brown.

Allow the food to rest for 20 minutes and then serve.

© MISKO 2021. All rights reserved. | Created by Sleed and Concept Maniax.