Traditional Greek Pastitsio.

Prepare the ground beef . Place in a saucepan to burn fat and add the minced meat , stirring for about 20 minutes to get roasted without clotting . Add tomato paste , tomato peeled, leather and chopped , spices , onion nailed with cloves and bay leaf . Add the appropriate water and let it boil for about 50 minutes. Prepare the Mornay . In a saucepan prepare the roux ,when reaches a blonde with butter and flour , add the warm milk , stirring with a whisk to make the sauce . Remove from fire and add the sauce and stir egg yolks , salt , white pepper , nutmeg and grated gruyere . Boil the pasta in salted water for 15 minutes. Cool them off and drain them . Spread the macaroni in a buttered baking dish .Remove  the minced onion and remove the bay leaf . Add in the minced meat , egg , salt , pepper , nutmeg , Gruyere , a tbsp Mornay , sprinkled with grated gruyere , moisten with butter . Gratin in the oven or salamander . Bon Appetite!
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Servings:  4
Prep Time:  40 minutes
Total Time:  85 minutes

Related Categories:   European,  


Spaghetti No.5:300gr egg:1 butter:30 ml For minced meat: minced veal:300 gr onion:60 gr olive oil:40 ml ripe tomatoes:100 gr tomato paste:10 gr Cloves:3 pieces bay leaf:1 egg:1 salt:as prefered black pepper:as prefered kefalograviera:50 gr For the sauce Mornay: Butter,Flour,Milk:50gr,50 gr,400 ml egg yolks:2 kefalograviera:50 gr salt:as prefered white pepper:as prefered nutmeg:1 tbsp

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