Pastizio - Greek version of the casserole

The combination of pasta, minced meat and hard cheese came to European countries from the Mediterranean. Greek casserole is one of the world's culinary masterpieces. It is not inferior in taste and aroma to its competitors. Making a treat is easy if you understand the main features of the products.

Preparatory decade

First, cook pasta (500 g). At this time, meat is chopped or chopped in a blender, pepper and salted. The onion is crumbled and then lightly fried, adding minced meat to it. In the middle of the process, add adjika or other hot sauce. Some just grind chili peppers. Finally, season the ingredients with herbs: dill and parsley.

For this portion, take from 600 g of minced meat. If you mix equal parts pork, beef and chicken fillet, you get an excellent composition of tastes.

The hard cheese is turned into shavings. The two eggs are separated into yolks and whites. Milk (about 800 ml) is put on fire and brought to a boil.

Custard, but only with pepper and salt

Make sure to season the casserole with sauce. It is prepared like a custard. The remaining cold milk is mixed with 4-5 tbsp. spoons of flour. They do this in turn: a little liquid, then cereals, until all the products are consumed. It is important not to forget to add salt to the mixture. Beat the yolk with a fork and pour into a pasty mass. Season everything with ground pepper. Further:

• the boiled milk is removed from the stove;
• yellow sauce is poured in a thin stream, stirring all the time;
• put on low heat and wait until it boils;
• finally add a little oil, then turn it off.

You cannot move away from the pan, the unusual cream tends to burn. So, at this time, you can melt 50 or more grams of butter in a frying pan.

The bottom of the mold is abundantly greased. Then crush with an even layer of crackers. When baked, they will turn into a delicious crust.

Mixing is indispensable

Do not rinse the cooked pasta. They just add a little cheese and 2-3 tablespoons of ghee, which serves as an adhesive. After mixing, place half of the pasta on a greased baking sheet. After that, fill it in:

• minced meat mixed with cheese;
• another layer of cheese shavings;
• leftover pasta;
• milk sauce;
• again cover with hard cheese.

To form a golden crust, the dish is poured with melted butter. The form is sent to the oven preheated to 180˚C. After 30-40 minutes, check the readiness. A golden crust with brown spots are the first signs of the finish.

The casserole smells so bad that the gastric juice does not have time to escape. The eyes immediately begin to eat it. As a result, guests only think about their big spoon, which they forgot at home.