Béchamel sauce for pastitsio. 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.
Stir in flour and continue to stir until its coated in butter. This Bechamel Sauce Recipe, also known as white sauce, originated between France and Italy and is made from a white roux (butter and flour) and milk. It is one of the mother sauces of French cuisine and is used as the base for other sauces. You can cook Béchamel sauce for pastitsio using 8 ingredients and 2 steps. Here is how you cook that.
Ingredients of Béchamel sauce for pastitsio
- It’s 8 tbsp of flour.
- Prepare 4 tbsp of vegetable oil shortening.
- You need 1 l of fresh milk.
- You need 3 of eggs.
- Prepare of salt.
- It’s of pepper.
- Prepare of nutmeg.
- You need 1 cup of 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.
Béchamel sauce for pastitsio step by step
- Place all the ingredients together in a pot, except the cheese, the salt, pepper and the nutmeg. Turn on the heat..
- Mix constantly using a whisk until the sauce thickens. Finally, add the salt and pepper, the nutmeg and the grated cheese..
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. It holds together the layers in lasagna, anchors the ham and Gruyère in a croque monsieur, and binds up the elbows in macaroni and cheese. But in pastitsio, béchamel gets its chance in the spotlight.
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