500 g macaroni
1 kg mince mixture
3 egg whites
180 g grated cheese
100 ml sunflower oil
500 g of tomato sauce
salt, pepper and oregano
grated cheese or parmesan
# For the Béchamel sauce:
8 tbsp flour
1 liter milk
6 tbsp butter
salt, grated nutmeg
Photo added on
First smeared tray, which will be baked with butter, margarine or sunflower oil. Can be used glass baking dish, but then remember that you should not heat the oven beforehand. Divide carefully egg white from the yolk of three eggs. The egg white will be used for macaroni and yolk - for the sauce. Cook pasta in salted water, but not too much - let remain slightly hard. Drain and mix with half the grated cheese and egg whites of eggs. Spread in greased baking dish well, half of the pasta by filling well all angles. Sprinkle with a little sunflower oil on top. Add minced meat cooked for moussaka (fried with onions and then add tomato sauce) and spices of your choice. On minced meat Sprinkle a little grated Parmesan cheese or cheese. Cover with the rest of the pasta. Prepare Béchamel sauce. The butter is melted in a pan with non-stick coating. Was added while stirring the flour and fry for 30 seconds. Trickle pour milk, whilst stirring, until thickened beshamelat. Leave aside for 5 minutes to cool. Add the egg yolks, salt and freshly grated nutmeg. Stir well until the yolks are borne entirely by the sauce. It should be the consistency of cream to remain on top when baked and not penetrate all the layers between. If necessary, compressed to 1 tbsp flour and coated pasta. Bake in a moderate oven (about 200-220 C) for approximately 40-45 minutes, until Pastitsio browned top. At the very end of cooking, sprinkle with grated cheese and return to the oven for about 5 to 10 minutes to get a nice, crispy crust.
It is very tasty. 5-6 years ago. I ate it I was told that an Italian recipe. But more importantly, it is very tasty. Several times I do it then :)
wow from when tarsia recipe Pastitsio
iэrasnala alone in Greece / Mom cook it regularly / Beverly proteins but pasta is not put / Beverly yolks to
did Pastitsio reserve because at home we eat pasta with sugar, but I got super surprised by the great taste and not just me. BRAVO
I worked in Greece in the tavern and there I learned to cook Pastitsio secret, however, lies in bechamel or-fry 2-3 lie to flour and begin to add the flour stirring constantly when thickened pull the fire and pribavame 4 eggs and indian wren and return fire vigorously and add some grated cheese 1 cup and stir until it becomes like glue and come off the bowl 1/3 of the bechamel put in the pasta -Try!
I wanted to add that kava milk. I apologize
and did very tasty became simply amazing
tomato paste to be understood as tomato juice, because 500 grams of thick puree seems to me much ... For 1 kg minced 3 tablespoon. tablespoons of pureed are adequate. Matter of taste though ...
In the minced meat is added and 1h. l cinnamon. It does not feel after baking, but is an important supplement! Use a deep pan, bechamel must be almost three centimeters thick. Maruska22 gave exact recipe! Except very fattening of it :)
you can use thick spaghetti instead of macaroni.
Bravo!Great delicious meals is TBA !!!Interestingly, there is nothing Italian in taste, although the preparation of noodles.I personally prepared with a small amount of spices and put cream became great!
Much yummy get just that I did with half of the products :)
It was great, I followed the recipe only bechamel made as written maruska22, goes to Favorites :)
Beshamelat in this recipe is versatile and use it for any other meals - just did it moussaka of minced meat, potatoes, carrots and zucchini - is gorgeous! Also to steamed vegetables or oven is very suitable for baked dishes of all kinds, even fish!
I prepared the dish just the recipe to get a great taste.
Very tasty dish! Thanks for the recipe!