Recipe of Award-winning Béchamel sauce for pastitsio

Hello everybody, it is Jim, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, béchamel sauce for pastitsio. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Béchamel sauce for pastitsio is one of the most well liked of current trending foods on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions every day. Béchamel sauce for pastitsio is something that I have loved my whole life. They’re fine and they look fantastic.

The perfect béchamel sauce for your pastitsio should be smooth and creamy. To achieve the perfect texture the key is to add the milk (lukewarm) a little bit at a time whilst constantly stirring with a hand whisk. Whisk the sauce constantly and allow each time the flour to absorb the milk. Prepare a meat sauce for Yiayia's Pastitsio Preparing the Bechamel Sauce: In a dutch oven, melt butter over medium heat.

To get started with this particular recipe, we must first prepare a few ingredients. You can have béchamel sauce for pastitsio using 8 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Béchamel sauce for pastitsio:

1. Get 8 tbsp flour
2. Make ready 4 tbsp vegetable oil shortening
3. Make ready 1 l fresh milk
4. Make ready 3 eggs
5. Take salt
6. Make ready pepper
7. Take nutmeg
8. Take 1 cup grated cheese

The Greek version, besamel (pronounced beh-sah-MEL) includes the addition of egg yolks, which gives the traditionally white sauce a light yellow color. Pastitsio is an authentic Greek baked pasta dish with ground meat and béchamel sauce. It's like a Greek lasagna but with béchamel sauce and thick spaghetti. Pastitsio has layers of pasta, minced beef, and a creamy béchamel sauce which are baked together to create a rich, velvety dish.

Steps to make Béchamel sauce for pastitsio:

1. Place all the ingredients together in a pot, except the cheese, the salt, pepper and the nutmeg. Turn on the heat.
2. Mix constantly using a whisk until the sauce thickens. Finally, add the salt and pepper, the nutmeg and the grated cheese.

It's like a Greek lasagna but with béchamel sauce and thick spaghetti. Pastitsio has layers of pasta, minced beef, and a creamy béchamel sauce which are baked together to create a rich, velvety dish. I guess everyone has his own preferences, but for me the ideal ratio for the best Pastitsio is for the pasta, the meat sauce, and the béchamel sauce to have approximately the same height. If something can be taller, then that would be the pasta. In many cuisines, béchamel—the classic white sauce made by thickening milk with a roux—is a background component with a subtle presence.

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