Pastitsio (lasagnes grecques)
Ce plat traditionnel grec de pâtes cuites au four avec de la viande hachée et une sauce béchamel utilise la crème culinaire Knorr à la feta pour simplifier la préparation sans sacrifier le travail.
/main-header.jpg)
Ingrédients
Prepare the Meat Sauce
-
Bœuf haché maigre 750.0 g
-
Oignons, hachés en dés 150.0 g
-
Muscade moulue 22.0 ml
-
Cannelle moulue 22.0 ml
-
Aneth frais haché 22.0 ml
-
Oranges 30.0 ml
-
Poudre d’ail 30.0 ml
-
Paprika 30.0 ml
-
Sel et poivre au goût
-
Coulis de tomate 5/1 740.0 g
-
Pennes cuites 250.0 g
-
Parmesan râpé 150.0 g
Prepare the Bechamel
-
Œufs (gros) 12.0 unité
-
Parmesan râpé 90.0 g
-
Fromage feta, émietté 250.0 g
Finish the Dish
-
Fresh herbs, as needed
Préparation
-
Prepare the Meat Sauce
- In a large skillet brown the beef and onions with all the spices. Cook for about 5 minutes, then add the tomato sauce. Let the meat and sauce mixture simmer for a few minutes until thick, and most of the sauce has reduced. Set aside and chill.
- In a large bowl mix chilled meat sauce with cooled pasta and parmesan. Incorporate well and pack lightly in a greased half hotel pan.
-
Prepare the Bechamel
- Crack the eggs in a large bowl and whisk. Slowly incorporate 2 cups of preparedKnorr Culinary Creamand mix well. Slowly whisk this egg mixture into the remainder of theKnorr Culinary Creamuntil its fully incorporated. Add the parmesan and crumbled feta.
- Pour the béchamel on top of the meat and pasta mixture and let it set. This will create its own layer on top of the pasta.
-
Finish the Dish
- Bake at 190 C for 1.5 hours or until the “béchamel custard” is set and golden brown. Allow to rest for at least 25 min before cutting into squares.
- Garnish each piece with parmesan cheese and fresh herbs.