Youtor
Perfect Greek Pastitsio in the Instant Pot Greek Lasagna
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=rl-mIpzgnbs
Greek Lasagna Pastitsio • When teaching others to make this dish, I have often joked that the word pastitsio (pa-STEE-tsee-oh) translates to “messy kitchen” in Greek. I was only kidding, but there is a hint of truth to that statement. The Greek word pastitsio derives from the Italian pasticcio, which loosely translates to a mess or a hodgepodge. • Here is a link to purchase one package of the noodles: https://amzn.to/2QvDJxW • Here is a link to buy a five-pack for substantial savings: https://amzn.to/3lPSuHo • Three essential components make up this dish – pasta, meat filling, and a creamy bechamel sauce which are layered in a pan and baked to a golden brown. Each stage will require dirtying some pots and pans, but I think you will agree that the end result is well worth the clean-up! • Ingredients: • 1/4 cup olive oil • 1 lb. ground lamb • 1/2 large yellow onion, chopped • 1/2 cup dry white wine • 1/2 14 oz. can tomato puree or sauce • 3 tbsp. chopped fresh parsley • 1/2 tsp. ground allspice • /2 tsp ground cinnamon • 1/2 tablespoon oregano crushed • 1 cup grated Parmesan cheese (or Kefalotyri if available) • salt and freshly ground black pepper to taste • 3 tbsp. breadcrumbs plus 1/2 cup for topping if desired • 1/2 pkg. #2 Macaroni for Pastitsio (500g)- available at Greek or ethnic groceries. • 2 egg whites (reserve the yolks for bechamel sauce) • 1/4cup unsalted butter (1/2 stick) • For the bechamel sauce: • 1/2 cup unsalted butter (2 sticks) • 1/2cup all-purpose flour • 1 pint milk, warmed • 4 egg yolks, beaten lightly • 1/2 of a whole nutmeg, grated with a Microplane • Preparation: • This recipe will yield about 4 servings depending upon the size of your pieces. I use a 7″ springform pan that is 3-4″ deep. • Begin with the Meat Filling: • Heat olive oil in a large saute pan. Add ground lamb and cook over medium-high heat until the pink color disappears about 5 minutes. Add onions and cook until they are translucent, about 5 minutes more. • Add wine, tomato sauce, parsley, allspice, cinnamon, salt, and pepper, and allow the sauce to simmer over low heat for 10 minutes. While sauce is simmering put water on to boil for pasta. • Cook pasta noodles according to package directions and drain well. Rinse noodles in colander under cold water to cool them slightly. • Remove from heat and stir in beaten egg yolks. Add pinch of nutmeg. If sauce still needs to thicken, return to heat and cook over very low heat while continuing to stir. • For the Bechamel: • Bechamel is thicker than gravy but not quite as thick as pudding. It should be somewhere in between. One way to tell if it is thick enough is to dip your wooden spoon in the sauce and draw your finger across the back of the spoon. If the sauce holds a visible line then it is thick enough. • Pour the bechamel over the pasta noodles making sure to pour sauce down into the corners as well. I even pull back the sides of the pasta to let some go down the sides. Sprinkle with remaining 1/2 cup of grated Parmesan cheese and bread crumbs if desired. I make a foil sling for the springform pan to make it easier to remove from the IP. Process in IP on high on a rack for 18 minutes using instant release. remove from the pot and place on a sheet pan. place under broiler on low to toast the topping. allow resting for 15-20 minutes before cutting.
#############################
