Pastitsio with vegetables by Argyro - Awesome Pastitsio is a layered Greek pasta casserole dish, made with tubular pasta, meat sauce and topped with bechamel sauce. In many parts of Greece and Cyprus, Pastitsio is also called "Makaronia tou Fournou" which means "oven baked pasta". I have posted the Cypriot recipe for Makaronia tou.

Ingredients of Pastitsio with vegetables by Argyro - Awesome

  1. It's 12 sheets of lasagna, I used 500 g rigatoni.
  2. Prepare 3 of colored peppers -not green- I used yellow, orange and red.
  3. Prepare 2 of eggplants.
  4. Prepare 2 of zucchinis.
  5. Prepare 1/2 cup of olive oil.
  6. It's 2 of 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese).
  7. Prepare half of a cup of kefalotyri (Greek traditional hard salty yellow cheese).
  8. You need of For the sauce.
  9. Prepare 1 kg of tomato coarsely chopped.
  10. It's 1 clove of garlic.
  11. Prepare 1/2 cup of olive oil.
  12. Prepare of salt.
  13. Prepare of pepper.
  14. It's of parsley and a little oregano.
  15. You need of For the béchamel sauce.
  16. It's 3 tbsp of butter or olive oil.
  17. Prepare half of a leek, finely chopped.
  18. You need 3 of full tbsp flour.
  19. You need 750 g of tepid milk.
  20. Prepare half of a cup kefalotyri.
  21. You need of salt.

Pastitsio with vegetables by Argyro - Awesome instructions

  1. Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender..
  2. Boil the sauce for about 10 minutes with the oil, the salt, pepper and the clove of garlic that you add whole to simply let out its flavor..
  3. Remove the clove of garlic ten minutes later and add a little oregano..
  4. Spread plenty of sauce on the baking tray, then the pasta, unboiled, then the vegetables and finally the cheeses..
  5. Do this twice, to make two layers in the same order..
  6. Prepare the béchamel saucesauté the finely chopped leek in the butter or olive oil until tender..
  7. Then add the flour and mix constantly so that it cooks nicely..
  8. Remove the pot from heat and add the tepid water gradually mixing well so that the sauce thickens and doesn't get any lumps..
  9. When you have added all the milk boil it for a while to thicken but not too much, then add the kefalotyri and after you have stirred it for a while so that the cheese is incorporated, pour it over the last layer of the baking tray making sure it is evenly distributed..
  10. Bake at 200°C without the fan for about an hour, depending on your oven. I baked it for an hour and a quarter because I chopped my vegetables into slightly larger pieces. It is divine!.

Press excess liquids out of vegetables. Pastitsio is to Greeks what lasagne are to the Italians and what mac and cheese is to Americans - intensely aromatic In Greece, pastitsio is often enjoyed in February, during the weeks that precede Lent, and on the Sunday of Apokreos, the last day on which the observant are allowed to eat meat. Greek lasagna from my friend's Greek grandma ~ layers of cinnamon-lace beef, Kasseri cheese and creamy béchamel sauce. Pastitsio is Greek comfort food, pasta layered with meat, cheese and béchamel sauce. Come to think of it, I think the.

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