Greece meets France, while obeying culinary rules, in this case for the Béchamel, a twist of the Mornay sauce makes these pasta pasticcio truly flavorful.
Nutmeg is a must for Pasticcio but most of all a bravery desire to (not) count calories.
Pasticcio with Mornay-Béchamel
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Pasticcio with Mornay-Béchamel
Servings: 8 People
Ingredients
For the Mornay Béchamel:
- 1250 ml Fresh Milk
- 50 gr Parmigianno Reggiano , grated
- 150 gr Gruyere Cheese , grated
- 75 gr all-purpose flour
- 100 gr Butter , cubed at room temperature
- 4 Egg Yolks , lightly beaten
- 1 teaspoon Nutmeg , grated
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
For the Pasta:
- 750 gr Pasticcio pasta
- 5 Litres of Water
- Sea Salt
For the Minced meat:
- 1 kg Chuck Beef , double minced
- 1 Large yellow Onion , finely diced
- 400 gr Tomatoes , cubed from a can
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 tablespoons EVOO , Extra Virgin Olive Oil
- 1 tablespoon Nutmeg , finely grated
- ½ teaspoon All-Spice Berries , ground
- 1 ½ teaspoon Sea Salt
- ½ teaspoon fresh ground Black Pepper
- For the Pasta:
- 750 gr Pasticcio pasta
- 5 Litres of Water
- Sea Salt
Instructions
The Minced Meat
- Start with the minced meat by placing a large and deep saucepan over medium heat. Pour the 3 tablespoons of oil and add the onions, sauté for 3-4 minutes until they become translucent.
- Add the minced meat, increase the heat and continue sauteing until all the meat has been sautéed and a nice color has been achieved.
- Add the tomatoes, reduce the heat to low, add the Worcestershire sauce, the nutmeg, the all-spice powder, sea salt and pepper and stir for a minute or so. Add the tomato paste and simmer while stirring for 10 minutes for all the ingredients to come together. Keep aside.
- It’s time for the Pasta! In a Large pot bring water to a boil on high heat adding a generous amount of salt. Add the pasta, stirring occasionally so as not to stick and cook 2 minutes less than package instructions. Strain and keep aside.
It’s Mornay-Béchamel time!!
- In a medium pot warm the milk on low heat. Keep aside.
- In a medium non-stick pot over medium heat add the butter and whisk. Once melted and frothed start adding the flour and keep on whisking to be just enough thick, a nice roux and the flour smell has gone.
- At this point start adding the warm milk, a bit at a time and keep on whisking. Add the nutmeg, salt and pepper and continue adding the milk and keep on whisking aiming to achieve a nice, not too runny cream.
- Reduce the heat to low and cook while stirring frequently, while taking the pan off the heat add slowly the egg yolks while stirring vigorously. Then add slowly the cheeses, if you add them altogether (the same applies for the egg yolks, there is a chance of them to curdle, and whisk until smooth, moving saucepan on and off heat to keep it hot enough to melt the cheese but not so hot that it bubbles rapidly. Keep aside and if not used immediately you can place a wrap film directly o the cream so that it doesn’t create any skin.
TO PUT EVERYTHING TOGETHER:
- Preheat the oven to the 180 degrees C, air circulation, rack in the middle.
- In a large (~40 CM) rectangular non-stick oven dish that deep enough (6-7 cm) add half the pasta and on top of them couple of spoons from the Mornay-Béchamel cream and spread evenly.
- Add the minced meat on the pasta and with a wooden spoon spread evenly, pressing lightly.
- Add the remaining pasta and spread on top the Mornay-Béchamel cream and spread all over. Cook for 45 minutes and until you get a nice golden and charred colour on the cream.
- Take out of the oven and let rest, cut in squares and serve.
