Recommendation to Serving Appetizing Pastitsio with vegetables by Argyro - Awesome

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Pastitsio with vegetables by Argyro - Awesome

We hope you got insight from reading it, now let's go back to pastitsio with vegetables by argyro - awesome recipe. You can cook pastitsio with vegetables by argyro - awesome using 21 ingredients and 10 steps. Here is how you cook it.

To cook an extraordinary Pastitsio with vegetables by Argyro - Awesome, below are the materials needed:

Provide 12 sheets of lasagna, I used 500 g rigatoni.
You need 3 of colored peppers -not green- I used yellow, orange and red.
Take 2 of eggplants.
Take 2 of zucchinis.
Take 1/2 cup of olive oil.
Provide 2 of 1/2 cups graviera (Greek traditional hard cheese) or kasseri ( Greek traditional medium-hard pale yellow cheese).
Get half of a cup of kefalotyri (Greek traditional hard salty yellow cheese).
Provide of For the sauce.
You need 1 kg of tomato coarsely chopped.
Prepare 1 clove of garlic.
Provide 1/2 cup of olive oil.
Get of salt.
Prepare of pepper.
You need of parsley and a little oregano.
Use of For the béchamel sauce.
Prepare 3 tbsp of butter or olive oil.
Get half of a leek, finely chopped.
Get 3 of full tbsp flour.
Use 750 g of tepid milk.
Provide half of a cup kefalotyri.
You need of salt.

After readying the components, now you are good to prepare your appetizing Pastitsio with vegetables by Argyro - Awesome by following the procedures on this section:

Sauté all the vegetables, finely chopped, in the olive oil until they are nicely tender..
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..
Remove the clove of garlic ten minutes later and add a little oregano..
Spread plenty of sauce on the baking tray, then the pasta, unboiled, then the vegetables and finally the cheeses..
Do this twice, to make two layers in the same order..
Prepare the béchamel saucesauté the finely chopped leek in the butter or olive oil until tender..
Then add the flour and mix constantly so that it cooks nicely..
Remove the pot from heat and add the tepid water gradually mixing well so that the sauce thickens and doesn't get any lumps..
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..
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!.

Pastitsio is a hearty Greek casserole consisting of layered pasta, ground lamb or beef with tomato sauce, and a topping of cream or custard. 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. As a general rule, pair the heartier sauces with the wider noodles: Wide ribbons like pappardelle pair well with rich, meaty sauces while the thinner flat noodles, like fettuccine or linguine, are best paired with simple cream sauces like. Stir together tomato sauce and cinnamon, spoon over pasta. Press excess liquids out of vegetables.

Recipe : Pastitsio with vegetables by Argyro - Awesome

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