GreekFoodTv☼ Pastitsio – Greek Baked Pasta, Ground Meat Sauce, Bechamel
Pastitsio, is classic Greek comfort food and great festive fare, a rich, filling, dish that kids and grown ups alike love. For recipe, press more button. 8-10 servings ¼cup extra-virgin Greek olive oil, plus more for the pan 2 medium onions, finely chopped 1 ½ pounds ground lean beef 1 large garlic clove, peeled and minced (optional) 3 cups peeled and chopped plum tomatoes 2 cinnamon sticks 5-6 allspice berries 1 bay leaf Salt and freshly ground black pepper 1 cup dry white wine 1 ½ pounds tubular pasta Grated kefalotyri, to taste For the Béchamel Sauce 4 Tbsp. butter 4 Tbsp. all-purpose flour 4-5 cups warm milk Salt and freshly ground black pepper Grated nutmeg, to taste 2 eggs 1 cup grated kefalotyri cheese 1. In a large skillet, heat the olive oil. Add onion and sauté until soft and translucent, 5-7 minutes, stirring frequently with a wooden spoon. Add ground meat and continue stirring until meat begins to brown. Add tomatoes, salt and pepper, cinnamon sticks, allspice berries, bay leaf, and wine. Stir well to combine. Lower the heat, cover the pot and simmer until the sauce is thick and the meat is cooked, about 35 to 40 minutes (add water if necessary during cooking). Remove pan from heat; let meat cool slightly. 2. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente (it should be a littler firmer than normal). Remove and drain. Toss with 1-2 tablespoons olive oil to keep it from sticking. 3. Béchamel sauce: In a medium pot, melt …
Artichoke Stew Constantinople Style with Saffron-Agginares a la polita GreekFoodTv☼
Artichokes are in season in March and April in Greece and they are the main ingredient in some of the best early spring dishes. There are many different varieties of artichokes in Greece, from large purplish globe artichokes, called the “iodine” variety to classic big green bulb artichokes, to tiny wild Cretan ones with thorns. Greeks make raw artichoke salads, stuffed artichokes, artichoke-filled savory filo pies, and cook artichokes with lamb, goat and seafood. This dish is a classic from the cuisine of the Poli Greeks (those who came from Constantinople–istanbul today). It’s a delicious stew, with the classic Greek egg-lemon sauce. But there’s a twist: I add saffron to the avgolemono. Artichoke stew a la polita, as this dish is called. are one of countless main course vegetarian recipes. Olive oil is a must, as it is in most Greek cooking. Look for Greek extra virgin olive oil For recipe, press more. Artichoke Stew with Saffron 6-8 servings 2-3 cups cold water 3 lemons 6-8 artichokes ½ cup/120 ml olive oil 2 medium-size white onions, finely chopped 4-6 scallions, chopped 3 medium-size carrots, peeled and sliced into ¼-inch/0,06 cm rounds 4 medium-size potatoes, peeled and quartered 2 garlic cloves, finely chopped Salt and freshly ground pepper, to taste ½ teaspoon saffron threads, diluted in 2 Tbsp./30 ml warm water ½ cup chopped fresh dill 2-3 Tbsp. chopped fresh wild fennel 2-3 tsp. all-purpose flour 1. Have ready a large bowl of 2 cups cold water mixed with the …